HUEVOS RANCHEROS

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PREP TIME 10 minutes
COOK TIME 8-10 minutes per batch
SERVES 4

INGREDIENTS

4 corn tortillas or enchilada tortillas

4 free-range eggs

8 tablespoons refried beans or Mexican beans

8 tablespoons Mexican salsa (your favourite brand)

1 tablespoon chopped coriander leaves

60 g grated cheddar cheese

1 avocado, sliced

4 tablespoons sour cream

4 coriander sprigs

1 lime, cut into quarters

2 jalapeño peppers (optional)

METHOD

Step 1 

Spread an even layer of refried beans onto each tortilla, leaving a slight edge around the outside. Place the tortillas in a pan over medium-high heat and carefully crack an egg on top of each. Let the tortillas cook for about a minute to heat through, then transfer the pan to a grill preheated to 200°C to finish cooking the eggs. Once the eggs are nearly set, sprinkle grated cheddar cheese over them and return to the grill until the cheese melts.

Step 2

To assemble, place a tortilla on each plate. Top with slices of avocado, a sprinkle of chopped coriander, and a generous spoonful of salsa. Add a few slices of jalapeño (if using), drizzle with lime juice, and finish with a dollop of sour cream. Garnish with a sprig of coriander and serve immediately.