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HUEVOS RANCHEROS

Huevos rancheros are a traditional Mexican breakfast, consisting of warmed tortillas with a spicy topping, such as black beans, and fried eggs. Add to this sweet peppers cooked with a warming hint of coriander and the cooling creamy avocado for a cracking weekend brekkie!

SERVES 4

PREP: 15 MINUTES

COOK: 20 MINUTES

2 tbsp olive oil

1 yellow (bell) pepper, deseeded and thinly sliced

1 orange (bell) pepper, deseeded and thinly sliced

1 garlic clove, crushed

1 tsp ground coriander

1 x 400g can black or pinto beans, drained and rinsed

180g (6oz) cherry tomatoes, quartered

2 medium-sized fresh red chillies, one finely chopped the other sliced

Juice of 1 lime

2 tbsp vegetable oil

4 medium free-range eggs

4 x 20cm (8in) soft corn tortillas

Flesh of 2 medium avocados, sliced

Salt and black pepper

Cholula or other chilli sauce, to serve (optional)

1. Heat the olive oil in a non-stick pan over a medium heat. Add the peppers and fry gently for 5 minutes. Add the garlic and ground coriander and continue cooking for another minute. Stir through the beans, tomatoes and chopped chilli and cook everything for a further 5 minutes or until just beginning to break down. Season to taste with salt and pepper and add the lime juice.

2. Heat the vegetable oil in a non-stick frying pan (skillet) over a medium heat. When the oil is hot crack in the eggs and cook until crispy around the edges and the yolks are just set but still runny.

3. Warm the tortillas through in a small dry frying pan over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Divide the bean mixture among them, top each with a fried egg and some sliced avocado. Finish with a good shake of hot sauce if you like it spicy!