Chorizo Huevos Rancheros
with Chipotle Black Beans and Cheese | Serves 2
- Milk
- Wheat
- Cereals containing gluten
Huevos Rancheros (translated to "ranch eggs") is a classic Mexican style breakfast. This recipe includes chorizo and chipotle black beans on crispy tortilla, topped with a fried egg - a delicious start to the morning.
Ingredients
90 grams
Diced Chorizo
(Contains: Milk)
1 carton(s)
Black Beans
20 grams
Chipotle Paste
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
1 bunch(es)
Chives
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
50 milliliter(s)
Water for the Beans
4 unit(s)
Egg
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Meanwhile, drain and rinse the black beans in a sieve. Pop half the beans into a bowl and roughly mash with the back of a fork or a potato masher.
Once browned, transfer half the chorizo to another bowl and set aside. Cover to keep warm. Keep the remaining chorizo in the pan for the next step.
Reduce the heat to medium, stir the chipotle paste (add less if you'd prefer things milder) into your pan of chorizo and cook, stirring for 30 secs.
Add the chopped tomatoes, black beans (whole and mashed) and water for the beans (see pantry for amount) to the pan. Season with salt, pepper and a pinch of sugar.
Bring to a boil, then lower the heat and simmer until thickened, 8-10 mins. Stir occasionally.
While the beans simmer, roughly chop the chives (use scissors if easier).
Lay 4 tortillas onto a large baking tray in a single layer and rub each with a little oil. TIP: Keep the remaining tortillas for another recipe.
Season with salt and bake on the top shelf of the oven until golden and crispy, 4-6 mins. TIP: Keep an eye on them to make sure they don't brown too much.
While the tortillas bake, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
Once the tomato and bean sauce has thickened, add a splash of water if you feel it needs it.
Lay 2 crispy tortillas each on 2 plates.
Top evenly with the chorizo bean mixture and 1 fried egg per tortilla, then crumble over the Greek style salad cheese.
Sprinkle over the chives and the remaining chorizo to finish.
Enjoy!
