Week 4: Huevos rancheros
With so many amazing looking recipes going around for Cinco de Mayo, we were inspired to make something Mexican for this week’s Around the World breakfast. Huevos rancheros (‘ranch eggs’) are typically made using jalapeño chillies but we omitted the chillies to make it a bit more kid-friendly. However, if your mini chefs are a little more iron-tongued, feel free to add some finely diced jalapeños to taste.
This recipe makes enough for 3 serves.
What you will need:
- 3 corn tortillas (flour tortillas apparently work fine if you can’t find the corn variety)
- 3 tomatoes
- 1 large brown onion
- 1/2 tsp cumin
- salt and pepper to taste
- 1/3 cup refried beans
- 3 eggs
- 1 cup grated tasty cheese
- 1/2 cup chopped coriander (cilantro)
- sliced avocado, to serve
- olive oil
- pastry brush
1. Finely chop tomatoes and onion (and some jalapeños if you dare). Fry onion until softened. Add tomato (and jalapeños), cumin, salt and pepper and cook for 2-3 minutes.
2. Meanwhile, brush your tortillas with oil and cook in another frypan on medium heat until they are just browned and starting to bubble. Set aside.
3. Fry eggs.
4. Spread tortillas with a thin layer of refried beans and top with tomato mix, egg, cheese and coriander.
Join us on our journey!
This is the fourth of our ‘Around the World’ breakfasts. Each week we’ll be making something from a different country as part of our ‘Around the World in 18 Breakfasts’ series. Subscribe to our blog or follow us on Facebook or Pinterest to be part of the journey. Next stop: Lebanon!