Huevos Rancheros. A great breakfast & brunch option.
Huevos rancheros, which means in Spanish “Ranger’s Eggs” is a popular breakfast dish with eggs, originally from rural Mexican farms. It is served today on wheat or corn tortillas with refried beans, grated cheese, avocado and other delicious ingredients.
Start by cleaning the coriander (or parsley) leaves and by chopping the shallots & garlic. Put the shallots first in a frying pan (has to be a bit deep as you will prepare everything in this pan) with a little bit of olive oil. When they are golden and transparent, add the garlic and cook for 2 minutes. Reserve in a bowl.
Chop the bell pepper into cubes and put them in the same frying pan you used for the onions. Cook it on medium fire for 10 minutes stirring regularly.
Add the canned tomatoes, the onion and garlic, the cumin, the dried chili flakes, salt and pepper and let it simmer until the water has evaporated and that you end up with a consistent tomato texture.
Pre-heat the oven to 150°C/300°F.
In a separate pan prepare the bean paste. Get 2 bean cans, open them, drain the beans under running water and put them in the pan. Cover them with water and cook them on low fire. With a wooden spoon crush them in the pan while they are cooking. Keep on crushing until they become a paste, and keep on cooking until the water disappears. Add salt, chili flakes and some of the fresh coriander (or parsley) to the bean paste and reserve.
Start preparing the eggs. In a frying pan add some oil heat it up and prepare your fried eggs sunny side up.
In a microwave put a tortilla on a plate with grated cheese and cook it for 30 seconds. Take it out.
Crush an avocado to serve as a side and add 1/2 lime juice to it with some salt.
On top of the cheese add 2 spoons of bean paste, the tomato sauce, fresh coriander (or parsley) leaves the fried egg and salt and pepper. Drizzle some lime juice on top. Repeat to serve all of your guests and bon appétit!
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