Mexican Huevos Rancheros

Somerset Foodie Huevos Rancheros

Chilli and eggs are a combination that doesn’t always spring to mind here in Somerset, but around the globe they are an absolute staple. The Korean’s top their famous Bibimbap Rice bowls with a fried egg and chilli sauce, the Japanese love to add boiled eggs and chilli oil to a fragrant ramen noodle bowl and devilled eggs - with Italian roots - are generally accompanied with a little Tabasco sauce or chilli powder. The latter has generally slipped away from favour along with the hostess trolley and the electric carving knife.

For me, one of the best egg and chilli combination is the Mexican Huevos Rancheros (ranch eggs) it’s a real celebration of simple flavours that combine to taste amazing. We have all the ingredients you need to make this popular dish, great for breakfast, Sunday brunch or a perfect light lunch. I’ve embellished this classic dish slightly with the addition of the black beans.

We've also created a Huevos Rancheros Recipe Kit Box if you'd like to order the key ingredients in one simple click. 

Ingredients
Serves 4

4 x Sanissimo Tostadas (baked corn tortillas)
4 x Fresh Eggs
1 x 560g can of La Sierra Black Beans, drained
1 x 220g can of Salsa Ranchera
Couple of pinches of cumin Seeds
4 x Fresh tomatoes, finely chopped
A few sprigs of fresh coriander, chopped
Fussels Cold Pressed Rapeseed Oil for frying
Salt

This dish is so simple to put together and so rewarding to eat. Our Sanissimo Tostadas taste amazing and are perfect for this dish, the flavour of the corn really shines through. Of course you could use our classic soft tacos for this and fry them in a pan to crisp them up, but the Sanissimo Tostadas are ready to go. Any left-over tostadas you have will easily get eaten - dipped in guacamole, houmous or anything that takes your fancy.

Start out by dicing up your tomatoes and chopping up the coriander. Then heat a frying pan on a moderate heat (you’ll need two for this recipe), add a little rapeseed oil and then a couple of pinches of cumin seeds. Allow the seeds to sizzle for a few seconds before adding the black beans. Let the beans fry for no more than a minute, whilst you start heating your second pan for the eggs. Once the beans have sizzled and popped a little, add a spoon of the Salsa Ranchera, turn off the heat and leave them in the pan until ready.

Now all that’s needed are the eggs, sunny side up is essential. Fry them in the pan as normal, I also add a pinch of salt to them whilst they’re cooking.

Eggs cooked, beans done, time to plate up. Start with the tostada, pile on a generous spoonful of beans, the egg goes on top and garnish the dish with the chopped tomatoes, coriander and spoon over the Salsa Ranchera.

Enjoy!
Ben Tollworthy, Somerset Foodie.

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