Light huevos rancheros with black beans

Ingredients

For 1 serving

• Corn tortillas2
• Eggs2
• Cooked black beans80 g
• Chopped tomatoes120 g
• Onion30 g
• Jalapeño0.5
• Cilantro3 g
• Extra virgin olive oil2 teaspoons
• Cumin1 pinch
• Saltto taste

Contains: eggs,

In season: June – September

Method

1. Peel and chop the onion; wash the jalapeño, remove the seeds if you want it milder and chop it finely; drain and rinse the black beans.
2. Heat half the oil in a small pan over a medium heat and fry the onion and jalapeño for 3 minutes, until the onion is translucent; add the chopped tomatoes, cumin and a pinch of salt and cook for 8 minutes, until the ranchera sauce is thick.
3. Meanwhile, warm the beans in a small pan with a splash of water for 3–4 minutes, crushing a few, until piping hot.
4. Warm the tortillas in a dry frying pan over a medium heat for 30 seconds per side, until soft and pliable; keep them wrapped in a tea towel.
5. In the same pan, heat the remaining oil and fry the eggs for 3–4 minutes, until the whites are set and the yolks still runny; season lightly with salt.
6. Lay the tortillas on the plate, spread over the beans, top each with an egg, spoon the sauce around and finish with the torn fresh coriander.