Huevos Rancheros

If you want to get a jump start on your weekend brunch plans, or fancy a more indulgent mid-week breakfast, this classic recipe is quick, easy and full of flavour.
Serves 2
Total Time
35 Minutes
4 medium British Lion eggs
1 tbsp of olive oil
1 medium onion, finely sliced
1 x 400g tin of black beans, drained and rinsed
1 green chilli, deseeded and finely chopped
200g of cherry tomatoes, quartered
Juice of 1/2 a lime
1/4 garlic clove, crushed
1/2 tbsp of olive oil
Corn tortillas
1/2 an avocado, sliced
40g of feta, crumbled
Small handful of coriander, roughly chopped
Step 1

Heat half of the olive oil in a large frying pan over medium-high heat. Add the onion and cook for 5-7 minutes, until starting to soften. Add the black beans and cook for a further 3 minutes, then add the chilli. Cook for 2 more minutes, then roughly mash with a potato masher or a fork.

Step 2

Make 4 indents in the bean mash and crack an egg into each one. Season with salt and pepper. Reduce the heat to medium and cook for 5-7 minutes, covering the pan towards the end, if needed, to help the eggs cook.

Step 3

Meanwhile, make the tomato salsa. Combine the tomatoes, lime juice, garlic and remaining olive oil in a bowl and season to taste.

Step 4

Heat the corn tortillas according to the pack instructions. Once the eggs are cooked, spoon over most of the tomato salsa, add the avocado slices to the pan, crumble over the feta and sprinkle over the coriander. Enjoy straight away with the corn tortillas.

Recipe courtesy of British Lion Eggs and Tom Daley. 

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