Mexican breakfast eggs (huevos rancheros)
Ingredients
for 4 people
| 1 tbsp | olive oil |
| 1 | onion, finely chopped |
| 1 | garlic clove, squeezed |
| 1 | horn pepper, cut into strips |
| 1 | red chilli pepper, deseeded, finely chopped |
| 50 g | yellow lentils |
| 1 tin | corn kernels (approx. 160 g), rinsed and drained |
| 1 tin | black beans (approx. 210 g), rinsed and drained |
| 1 tin | chopped tomatoes (approx. 400 g) |
| 1 ½ dl | water |
| ½ tsp | salt |
| ¼ tsp | smoked paprika |
| 4 | eggs |
| 4 | wheat tortillas |
| 1 | avocado, cut into strips |
| 4 tbsp | crème fraîche |
| 1 | lime, rinsed with hot water, dabbed dry, cut into wedges |
| ½ bunch | coriander, torn into pieces |
How it's done
Tomato sauce
Heat the oil in a wide frying pan. Add the onion and garlic, sauté for approx. 3 mins. Add the horn pepper and all the other ingredients up to and including the water, season and simmer for approx. 20 mins. Make 4 depressions in the tomato sauce, crack the eggs one after the other into a cup, slide the eggs carefully into the depressions, cover and allow to solidify over a medium heat for approx. 10 mins.
To serve
Serve the eggs and tomato sauce on top of the tortillas, garnish with the avocado, crème fraîche, lime and coriander.
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