For those of you who are regular visitors to the site, you probably know just how much we love Mexican food! Usually when you think of Mexican dishes you picture Burritos, Enchilladas, Chilli, Nachos etc however this recipe focuses on a Mexican Breakfast known as ‘Huevos Rancheros’ or ‘Rancher’s Eggs’.
This breakfast is perfect for sharing and is full of protein that will really give your body the kickstart it needs for the day ahead. It’s something different and certainly doesn’t compromise on flavour. This is definitely a favourite of ours and once you try it I’m sure you’ll love it just as much.
4 x Eggs
2 x Large Tortilla Wraps
Spicy Tomato Sauce
1 x Garlic Clove (finely chopped)
1/2 x Onion (diced)
1/4 tsp x Ground Cinnamon
1/4 tsp x Ground Cumin
1/4 tsp x Ground Coriander
Large Pinch x Cayenne Pepper
Large Pinch x Paprika
Large Pinch x Dried Chilli Flakes
400g Tin x Chopped Tomatoes
1/4 tsp x Caster Sugar
Salt & Pepper
1/2 x Onion (diced)
Small Handful x Cherry Tomatoes (quartered)
1 x Garlic Clove (crushed)
1 tsp x Ground Cumin
200g x Borlotti/Pinto Beans (drained)
Small Bunch x Fresh Coriander (chopped)
Splash of Water
Salt (to season)
1. For the tomato sauce, fry the onion over a medium heat until softened. Add the chilli flakes, garlic and spices. Continue to fry for a minute. Add the chopped tomatoes, sugar and seasoning. Simmer for approximately 20 minutes.
2. For the refried beans, fry the onion over a low heat until softened. Add the tomatoes, garlic and cumin, then add the beans and season. Fry until the beans begin to break up a little. Add a splash of water and cook until the beans are soft, stirring occasionally. Add the coriander leaves and stir through the beans.
3. In a seperate pan, fry the eggs and whilst cooking heat the tortilla wraps according to packet instructions.
4. Assemble the dish by spreading the refried beans over the tortilla wraps, then add the eggs and top with the tomato sauce. Sprinkle extra coriander leaves to garnish and serve.