Huevos Rancheros with black bean refry by Cool Chile
A classic Mexican almuerzo (brunch) dish, you can serve it with Mexican chorizo too.
Serves 2 people.
4 free range eggs
3 tbsp oil
400ml ranchero salsa
250g black bean refry
salt and pepper to taste
For the ranchero salsa:
5 large ripe tomatoes (approx 500-600g)
2 large thick fleshed green chillies (roughly chopped)
1 small white onion (peeled & finely diced)
1 tbs oil
350 ml stock
1/4 - 1/2 tsp salt (or to taste)
You can make this ranchero salsa in advance (or if you don't have the time you can make the quicker version suggested below). Put the tomatoes and the green chillies on a baking sheet and roast under the grill, turning once as they go black and soft.
Roughly chop the tomatoes removing the core, leave some of the blackened skin, it adds colour and flavour. Roughly chop the green chillies removing the stem and if desired the seeds. Place the tomatoes and the chillies in a jug suitable for a stick blender and blitz to a rough puree.
Heat a saucepan over a medium heat, fry the onion in the oil until golden. When golden, increase the heat and when pan is hot, add the tomato and chilli mixture and fry, stirring the sauce in with the onion (be careful, as it will spit). When it darkens and thickens to a paste, add the stock. Stir, reduce the heat and simmer until it reduces slightly and it looks like a light tomato sauce, adjust seasoning adding salt to taste. Leave to one side.
In a frying pan heat 2 tbsp of the oil, when medium hot, add the tortillas one at a time and lightly fry until, until toasty smelling and just a little crisp at the edges but still flexible. Place on kitchen paper and keep warm in the oven.
Reheat the refry on a low heat and the ranchero salsa (unless it is still warm).
In the same pan used for frying the tortillas, fry the eggs using more oil as needed.
On two plates, place two tortillas slightly over lapping, put a fried egg on each tortilla, spoon the ranchero sauce around the eggs and a dollop of refry at the side. Season with salt and pepper.
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Suggestion:
For a quick ranchero salsa:
1 tin of whole tomatoes
1/2 small onion (finely diced)
1/2 large green chilli (finely diced)
2 tsp oil
pinch of salt (or to taste)
Puree the tomatoes. Fry the onion and green chilli in the oil, when fragrant and soft, add the tomato, simmer for a few minutes, season with salt to taste.