Huevos rancheros with black beans and tomato salsa

Ingredients

For 1 serving

• Eggs2
• Corn tortillas2
• Cooked black beans120 g
• Tomatoes200 g
• Onion40 g
• Garlic1 clove
• Jalapeño0.5
• Avocado40 g
• Cilantro6 g
• Extra virgin olive oil8 g
• Cumin1 pinch
• Saltto taste

Contains: eggs,

Method

1. Blend the tomatoes, onion, garlic and jalapeño with a pinch of salt. Heat half the oil in a small pan over medium heat, pour in the sauce and cook for 10 minutes, until thicker and darker.
2. Meanwhile warm the drained black beans with the cumin and a splash of water for 4–5 minutes, mashing them a little with a fork; salt them.
3. Warm the tortillas in a dry frying pan for 20–30 seconds per side and keep them warm in a tea towel.
4. Heat the remaining oil in the pan over medium heat, crack in the eggs and fry them for 3–4 minutes, until the whites are set and the yolks soft; salt them.
5. Assemble: tortillas, beans, eggs, hot ranchera sauce, sliced avocado and torn coriander.