Allegra's Feast - Huevos Rancheros
Allegra's Feast - Huevos RancherosNo comments
A spicy kidney bean stew served on tortillas and topped with fried eggs.
- 225g tinned kidney beans, or 225g dried kidney beans
- 1 red onion, peeled and chopped
- 1 red pepper, deseeded and roughly chopped
- 100ml olive oil
- 2 garlic cloves, peeled
- 2 small dried chillies
- 400g can peeled plum tomatoes
- 3 tbsp red wine vinegar
- 1 tbsp sugar
- For the Pico de Gallo:
- 1 red chilli, deseeded and diced
- 5 vine-ripened tomatoes, deseeded and chopped
- 1 red onion, finely chopped
- Juice of 1 lime
- 1 pack of coriander, ½ chopped
- 4 wheat tortillas
- 4 large eggs
- 140ml carton soured cream to serve
- Salt and freshly ground black pepper
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- Open and measure 225g tinned kidney beans. (Optional: Soak the dried beans overnight. The next day, drain them and put them in a pan with cold water. Bring them to the boil and simmer for up to 2 hours, until cooked thoroughly.)
- Fry the onion and pepper gently in half of the oil. In a pestle and mortar pound the garlic and chillies to a paste and add to the onions. Cook gently for minutes.
- Add the tomatoes and simmer slowly until they have reduced by half.
- Add the beans to the tomatoes and stir in the vinegar and the sugar. Cook over the heat for at least 5 minutes. (The longer this cooks now, the more the flavours will amalgamate). Season to taste.
- To make the Pico de Gallo, mix the diced chilli, chopped tomatoes and red onion together in a bowl. Add the lime juice and the chopped coriander.
- Grill the tortillas. Place the bean mix in the centre of the tortillas. Fry the eggs in the remaining olive oil and place them on top.
- Spoon on the Pico de Gallo salsa and garnish with the remaining coriander. Serve with a dollop of soured cream.