Huevos rancheros

📝 Ingredients

• 2 corn tortillas (about 35 g each)
• 4 eggs
• 1 tin black beans (240 g drained)
• 2 tomatoes (about 300 g)
• 1 red pepper
• 1 small brown onion
• 1 garlic clove
• 1 tsp ground cumin
• ½ avocado
• 2 tsp olive oil
• 10 g fresh coriander
• Salt, black pepper

🍴 Utensils

• Large frying pan
• Non-stick frying pan
• Small saucepan
• Colander
• Spatula
• Cutting board and knife

📖 Steps

1. Peel and finely chop the onion and garlic. Deseed the pepper and cut it into 1 cm dice. Dice the tomatoes, keeping their juice. Rinse the black beans in a sieve and drain them well.
2. In the large frying pan, heat 1 tsp of oil over a medium heat and fry the onion and pepper for 5 minutes, stirring. Add half the garlic, the tomatoes, salt and pepper, then simmer for 10 minutes over a low heat until you have a thick sauce.
3. Meanwhile, put the beans in the small saucepan with the rest of the garlic, the cumin and 3 tbsp water. Heat for 5 minutes over a low heat, then roughly mash them with a fork: they should keep a bit of texture. Season lightly with salt.
4. Heat the non-stick frying pan dry over a medium heat and warm the tortillas one at a time, 30 seconds per side, until soft and lightly speckled. Keep them warm wrapped in a clean tea towel.
5. In the same pan, heat the rest of the oil over a medium-low heat. Carefully crack in the eggs and cook for 3 to 4 minutes, until the whites are set and the yolks still runny. Cover for 1 minute if the top of the whites is still translucent.
6. Thinly slice the avocado and chop the coriander. Put a tortilla on each plate, spread it with a layer of mashed black beans, then slide 2 eggs on top with the spatula.
7. Spoon the hot tomato and pepper sauce around the eggs, leaving the yolks showing. Add the avocado slices, scatter over the coriander, give a grind of black pepper and serve straight away.