Huevos rancheros

Serves 4–6

Vegetarian

Ingredients

3 tbsp sunflower oil

6 corn tortillas

6 free-range eggs

For the fried beans

3 tbsp sunflower oil

¼ small onion, finely chopped

1 small garlic clove, finely chopped

400g tin organic black beans in unsalted water

½ tsp salt

For the tomato salsa

2 tbsp sunflower oil

½ onion, finely chopped

2 garlic cloves, finely chopped

4 plum tomatoes, finely chopped

1 fresh jalapeño, finely chopped

1 tsp sea salt flakes

Method

For the fried beans, heat the oil in a small saucepan and cook the onion and garlic for 2 minutes, making sure they don’t burn.

Drain off about half the liquid from the tin of beans, then add the beans and their remaining liquid to the pan. Add the salt and bring to the boil. Turn off the heat and mash the beans with a potato masher. Set aside.

For the tomato salsa, heat the oil in a saucepan, add the onion and garlic and fry for a minute, then add the tomatoes, jalapeño and salt and fry for about 4 minutes, stirring well.

Pour in 250ml/9fl oz water, bring just to the boil, then reduce the heat and simmer for 15 minutes. Turn off the heat and set aside.

Meanwhile, heat the sunflower oil in a non-stick frying pan over a medium–low heat.

Fry the corn tortillas, one at a time, for 40 seconds each. Drain on kitchen paper.

In the same pan, fry the eggs to your liking.

To serve, place a fried tortilla on each plate and spread over some fried beans. Top with a fried egg and some salsa.