Huevos rancheros with corn tortillas and beans

Ingredients

For 1 serving

• Corn tortillas3
• Eggs2
• Chopped tomatoes150 g
• Cooked black beans80 g
• Onion40 g
• Jalapeño1
• Avocado40 g
• Extra virgin olive oil1 teaspoon
• Cilantro3 g
• Saltto taste

Contains: eggs,

Method

1. Peel the onion and chop it finely; halve the jalapeño, remove the seeds if you want it milder, and chop it.
2. Heat the oil in a frying pan over medium heat and fry the onion and jalapeño for 3 minutes, until the onion is translucent; add the chopped tomatoes and a pinch of salt and cook for 8 minutes, until the sauce thickens.
3. With a spoon make two hollows in the sauce, crack an egg into each, cover and cook over medium-low heat for 5 minutes, until the white is set and the yolk still soft.
4. Meanwhile rinse and drain the cooked black beans and heat them in a small pan with a spoonful of water for 2–3 minutes; warm the corn tortillas in a dry pan for 30 seconds per side.
5. Halve the avocado, remove the stone and slice the flesh; chop the fresh coriander.
6. Lay the tortillas on the plate, top them with the eggs and sauce and finish with the beans, avocado and coriander.