Huevos rancheros with refried black beans

Name: Huevos rancheros with refried black beans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 40 ml Vegetable oil, 10ml for the sauce, 10ml for the beans, 20ml for the eggs and tortillas; 1 Onions, finely chopped; 1 Peppers, diced; 0.3 Garlic, 4 cloves, crushed; 10 g Chipotle paste, use less for little ones; 3 g Smoked paprika; 400 g Chopped tomatoes; 4 g Ground cumin; 800 g Black beans, 2 tins, drained but not rinsed; 4 g Salt; 8 Eggs; 8 Corn tortillas; 2 Avocados, sliced; 100 g Feta, crumbled; 1 Limes, in wedges; 15 g Fresh coriander, chopped

Mexico's ranch-style eggs made into a hearty dinner: crisp corn tortillas, garlicky refried beans, fried eggs and a smoky tomato sauce, with avocado and crumbled cheese.

Ingredients

40 ml Vegetable oil, 10ml for the sauce, 10ml for the beans, 20ml for the eggs and tortillas
1 Onions, finely chopped
1 Peppers, diced
0.3 Garlic, 4 cloves, crushed
10 g Chipotle paste, use less for little ones
3 g Smoked paprika
400 g Chopped tomatoes
4 g Ground cumin
800 g Black beans, 2 tins, drained but not rinsed
4 g Salt
8 Eggs
8 Corn tortillas
2 Avocados, sliced
100 g Feta, crumbled
1 Limes, in wedges
15 g Fresh coriander, chopped

Method

Heat 10ml oil in a pan and soften the onion and pepper. Add half the garlic, the chipotle and paprika for a minute, then the tomatoes and a pinch of salt. Simmer until thick.
In another pan, sizzle the rest of the garlic and the cumin in 10ml oil for 30 seconds. Add the beans and a splash of water and cook, mashing with a potato masher, until thick and creamy. Season.
Brush the tortillas lightly with oil and toast them in a hot frying pan for about a minute each side until crisp at the edges. Keep warm.
Fry the eggs in the rest of the oil until the whites are set and crispy at the edges but the yolks are still runny.
Put two tortillas on each plate, spread with beans, top with two eggs and spoon the ranchero sauce around. Add avocado, feta, coriander and a lime wedge.