Huevos rancheros
Huevos rancheros brings a sunny Mexican brunch to the table with fried eggs, spicy chipotle, tomato sauce, and creamy avocado. These simple, flavorful tacos with black beans, spring onions, and crunchy pomegranate seeds are ideal for a weekend breakfast or summer lunch.
Ingredients · Servings 4
- 1 white onion
- 1/2 kl chipotle chili
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 cloves of garlic, pressed
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 400 g diced tomatoes (canned)
- 200 ml water
- 4 soft tacos
- 100 g drained black beans
- 1 avocado in slices
- 3 stalks of spring onion, finely chopped
- 2 tablespoons pomegranate seeds
- a few sprigs of coriander
- 1 lime, the juice and the zest
- pepper
- salty
Method · 20 min
- Heat some fat in a pan and sauté the onion together with the chipotle chili, cumin, and smoked paprika for two minutes. Then add the garlic and, after one minute, add the green and red bell peppers. Finally, add the diced tomatoes with the water and let the mixture simmer for 10 minutes over low heat.
- Briefly fry the tacos in the pan until golden brown and place one on each plate. Divide the tomato sauce over them along with the black beans, avocado, spring onion, pomegranate seeds, and fresh coriander. Fry two fried eggs and place them on top.
- Season with salt and pepper and finish with lime zest and juice.
