Huveos Rancheros is a sexy spicy breakfast that is a great vegetarian alternative to the traditional fry up. They are light, flavourful and best made with summer grown fresh tomatoes. There is something rather romantic about picking your breakfast from the garden in the early hours of the morning. If avocados are affordable and you have the time, make a little guacamole to really get in the spirit. But if you’re unsuccessfully keeping hunger at bay, sliced avocado on top is lovely too.
My Canadian and I love heat, so we like to add lots of freshly sliced chilli and tabasco sauce to these, but adjust to suit your tastes. New Zealand has seen a Mexican food renaissance in recent times, with customers demanding a higher quality of Mexican food products. There are some beautiful tortilla options out there, I am a fan of the Tio Pablo corn tortillas. They’re gluten and dairy free, made from Californian masa harina flour and truly authentic. In fact, I am fan of Tio Pablo everything really, they have such a wonderful range that eases you into exploring new flavours.
Serve these up with plain yoghurt or sour cream on the side.
Heat the olive oil in a large pan and add the onion and garlic. Sweat over a medium heat for 5 minutes, until translucent. Add the spices and diced tomatoes, and cook for 10 minutes. A fair amount of liquid will come out of the tomatoes, you want to try and reduce this down to approximately half. Stir through the beans and parsley and keep warm. Meanwhile, warm the tortillas up. I used the oven to save room on my cooktop, but individually in a warm pan is also successful. Heat a little oil in a pan and fry your eggs until cooked to your liking. Now, the assembly. Lay your tortillas on a plate, top each one with a little of the tomato bean mixture. Add some sliced avocado and top with your fried egg. Scatter with a little more parsley and some freshly sliced chilli. Add a little dollop of yoghurt or sour cream to serve.
Ingredients
Instructions
