Huevos rancheros recipe

Huevos rancheros recipe

Take pleasure in this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on leading of tortilla. It’s spicy, filling and total of flavour

Nutrition and additional data

Nutrition: Per serving

Components

Almost certainly the most broadly-used oil in cooking, olive oil is pressed from fresh olives. It’s…

Onions are endlessly versatile and an essential ingredient in many recipes. Native to Asia…

An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

The ultimate convenience foods, eggs are powerhouses of nutrition, packed with protein and a…

In Spain, a tortilla is a variety of omelette, with ingredients added – frequently sliced cooked…

A member of the nightshade family members (along with aubergines, peppers and chillies), tomatoes are in…

As soon as cheddar was ‘Cheddar’, a big, challenging-pressed barrel of cheese made by a particular…

Though it’s technically a fruit, the mild-flavoured avocado is employed as a vegetable. Native…

The exact same shape, but smaller than…

  • chopped coriander, to serve
  • Heat 1 tbsp oil in a big pan. Include the onions with a pinch of salt, and cook right up until translucent, close to 3-4 mins. Include the garlic and cook for a minute more.

    Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for five-seven mins, stirring occasionally, or right up until the beans have softened, then take away from the heat, mash and set aside.

    Heat the remaining oil in a massive frying pan in excess of a medium-large heat. Crack in the eggs, then reduce the heat to reduced and cook gradually right up until the whites are fully company.

    To assemble, spread the beans onto the tortillas, add the tomatoes and jalapenos and sprinkle with cheese. Leading with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.

    Author: Tristan

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