Huevos rancheros

⏱ 25 min · Serves 2

A punchy Mexican breakfast of fried eggs over warm tortillas and a quick chilli-tomato sauce. Brilliant for using up a tin of beans.

Per serving: 600 kcal · 30.0g protein · 62.0g carbs · 25.0g fat

Ingredients

• 1 tablespoon oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli flakes
• 400g tin chopped tomatoes
• 400g tin black beans, drained
• Salt
• 4 eggs
• 4 small tortillas
• Handful of coriander
• Lime wedges, to serve

Method

1. Heat the oil and soften the onion for 5 minutes, then add the garlic, cumin and chilli flakes and stir for a minute.
2. Pour in the tomatoes and beans, season, and simmer for 8 minutes until saucy. Keep warm.
3. Warm the tortillas in a dry pan for a few seconds each side.
4. Fry the eggs to your liking in a little oil.
5. Lay a tortilla on each plate, spoon over the beans, top with fried eggs and coriander, and serve with lime.