Huevos Rancheros

Name: Huevos Rancheros
Cuisine: Mexican
Ingredients: 100 g guacamole (see tip); 150 ml salsa ranchero, to serve; 1 red chilli, finely chopped; 1 garlic clove, crushed; 1 small onion, finely chopped; 4 tablespoons vegetable oil; 4 free-range eggs; 4 corn tortillas; ½ teaspoon ground cumin; 125 g cooked black beans, lightly crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

I first enjoyed this dish of Mexican ranch-style eggs in Texas, while staying at The Mansion on Turtle Creek about 15 years ago. I was introduced to it by the then chef, good friend and pioneer of Tex-Mex cooking, Dean Fearing. It soon became a favourite of mine: a great breakfast or light brunch option.

Ingredients

4 tablespoons vegetable oil
1 small onion, finely chopped
1 garlic clove, crushed<

Americas
Mexico
United States
Breakfast
Brunch
Vegetarian
Gluten-free
Central America
Texas

Method

Heat 1 tablespoon of the oil in a pan, add the onion, garlic and chilli and cook for 2 minutes, without browning them. Add the beans and cumin, and cook until heated through. Remove from the heat and keep warm.
Heat 1