Huevos rancheros with black bean puree

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
2 (30g) flour tortillas

For the salsa

2 small tomatoes, seeded and chopped
1 small onion, chopped
1 medium jalapeno, chopped
1 clove garlic, crushed
1/2 tsp lime juice
2 tsp olive oil
1/2 tsp Tabasco sauce
4tbsp chopped coriander leaves
Salt and freshly ground black pepper

For the Black bean puree

1 (440g) can black beans, drained and rinsed
1 garlic clove, chopped
2 tsp olive oil
1 tsp ground cumin
1/4 tsp lime juice
To finish:
8 eggs at room temperature
1 tbsp melted butter
50g grated Cheddar
50g grated mozzarella
Sour cream to serve
Special equipment: 4 ramekins
1) Stack the tortillas on a cutting board. Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas. Set aside. Preheat the oven to 180C/Gas4.

2)For the Salsa: In a small bowl mix together the tomatoes, onion, jalapeno, garlic, lime juice, olive oil, Tabasco sauce and coriander. Season to taste with salt and pepper.

2)For the Black Bean Puree: In a food processer blend the beans, garlic, olive oil, cumin, lime juice and a pinch of salt together until smooth.

3)To assemble: Spread the bean puree evenly on one side of each tortilla round. Place a round in each ramekin, bean side up.

4) Crack 2 eggs into each of the 4 ramekins, followed by 2 tbsp of the salsa, and 1 tbsp of each cheese. Cover gently with another tortilla round, bean side down. Do not fill the dishes with too much as the eggs will expand during cooking and overflow.

5) Brush the tops of each tortilla with melted butter and transfer to a baking tray. Cook in the oven for 35 minutes, sprinkling the remaining cheese on top during the last 10 minutes of cooking. Cheese should be melted and golden on top. To serve, top with sour cream and the remaining salsa.

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