Mexican Breakfast

Lunchbox Diaries | Huevos Rancheros

Mexican Brunch

Photos: Grace Molan

 

Technically, this recipe is not one you would make for a solitary desk lunch, however I couldn’t resist including it on the site as it makes for a superb brunch on a lazy Saturday morning. Huevos Rancheros is the king of all breakfasts and it is on a par with the trusted Full English. Originally a Mexican dish, this dish has been adapted to suit taste buds across the world and it is perfect after a heavy night out. All the ingredients can be sourced locally at the market and supermarket and if you end up making too much, the fillings can be refrigerated, ready for the next brunch. I also shaped my tortilla wraps into mini bowls and served the fillings inside. If you prefer, you can quickly pan fry the tortilla and serve the ingredients flat on top.

Serves 4

Ingredients:

4 tortilla wraps (I prefer the corn ones)

2tbs Olive Oil

2 large onions, diced

2 garlic cloves, crushed

1 400g tin of chopped tomatoes

1 400g tin black beans

4 eggs

1tsp Ground Cumin

1tsp Cayenne Pepper

Sprinkle of Chilli Flakes

Salt and Pepper to season

If you are shaping the tortillas to make bowls, you will need a muffin tin and an oven preheated to 180 degrees

Method:

1) In a saucepan, heat 1tbs olive oil in a pan and then add 1 of the diced onions and fry until it is soft. Next, add in one clove of crushed garlic and stir gently.

2) Add the chopped tomatoes and heat through before adding the cumin, cayenne pepper and chilli flakes. Taste and season with salt and pepper. Set aside

3) In a separate pan, heat 1tbs Olive Oil and add the remaining onion, frying it until it is soft. Add in the crushed garlic.

4) Drain the black beans, reserving some of the cooking liquid. Add them to the pan and with a wooden spoon, break the beans down into a paste, leaving some beans whole.

5) Season the black beans with salt and pepper and add more water if the mixture looks a little dry. Set aside

6) In a frying pan, heat some oil and fry the eggs to suit your taste. I like to crack the yolk and fry it so that it doesn’t run, however others may prefer a runny yolk. Whilst this is happening, warm through your tortilla wraps. If you are shaping them into bowls, you will need to use an upturned muffin tray and place the wraps between the muffin holders. Place them into a preheated oven for 5-6 minutes.

7) Place your tortillas on plates and layer up the tomato sauce, black beans (frijoles) and fried eggs. Season with salt and pepper and enjoy.

Words and Photos: Grace Molan