Huevos rancheros

Name: Huevos rancheros
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 200 g Egg, without shell; 100 g Corn tortillas (check for wheat); 200 g Cooked black beans, drained; 250 g Chopped canned tomatoes; 60 g Onion; 5 g Garlic; 5 g Fresh chilli; 15 g Rapeseed oil; 1 g Ground cumin; 8 g Fresh coriander; 1 g Salt

Eggs on warm corn tortillas with tomato salsa and black beans.

Estimated total time: 30 minutes2 portionsAbout 500 kcal per portion

Huevos rancheros — real photograph — Photo: jeffreyw · CC BY 2.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 2 portions

200 g Egg, without shell
100 g Corn tortillas (check for wheat)
200 g Cooked black beans, drained
250 g Chopped canned tomatoes
60 g Onion
5 g Garlic
5 g Fresh chilli
15 g Rapeseed oil
1 g Ground cumin
8 g Fresh coriander
1 g Salt

Method

Soften chopped onion in 5 g oil for 5 minutes. Add garlic, chilli and cumin, then tomatoes and salt; simmer for 12 minutes.
Warm the drained beans in a small pan with a splash of water. Toast tortillas in a dry frying pan.
Heat remaining oil and fry eggs until the whites and yolks are set, covering briefly if needed.
Place tortillas on plates, add beans and eggs, spoon over the salsa and scatter with coriander.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

Huevos rancheros

Allergens and ingredient checks

Listed allergens: eggs, gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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