Huevos Rancheros

Ingredients

• eggs4 large (about 200 g)
• corn or flour tortillas4 small (about 120 g total)
• Roma tomatoes3 medium (300 g), roughly chopped
• white onion1 small (100 g), finely diced
• green finger chiles2 (30 g), seeded and finely diced
• garlic cloves2 (10 g), minced
• canned black beans1 can (400 g), drained and rinsed
• dried oregano or dried thyme1/2 tsp (1.5 g)
• neutral oil4 tbsp (60 ml), divided
• saltto taste
• fresh cilantro15 g, roughly chopped

Method

1. 1

   Heat 1.5 tbsp oil in a medium saucepan over medium heat. Add onion, chiles, and garlic; cook, stirring, until soft and fragrant, about 3 minutes.

2. 2

   Add tomatoes and oregano; cook, stirring occasionally, until tomatoes collapse and the sauce thickens and no longer looks watery, 6 to 8 minutes. Season with salt.

3. 3

   In your pan, warm beans with 0.5 tbsp oil over medium heat, mashing roughly with a fork, until hot and spreadable, 2 to 3 minutes. Season. Tip into a bowl and cover.

4. 4

   Wipe the pan dry; heat over medium-high. Warm each tortilla 20 to 30 seconds per side until pliable with small brown spots. Stack on a plate and cover with a tea towel.

5. 5

   Add remaining 2 tbsp oil to the same pan over medium heat. Crack in all 4 eggs; fry until whites are fully set and edges are golden but yolks still wobble, 2 to 3 minutes.

6. 6

   Divide tortillas between 2 plates (2 each). Spread warm beans over, top with 2 eggs per plate, spoon salsa generously over everything, and scatter cilantro. Serve immediately.