Huevos Rancheros
Fried eggs on warm corn tortillas with a spicy tomato and black bean sauce, avocado and coriander – a Mexican breakfast without cheese, gluten-free.
- 25 min
- 577 kcal / serving
- medium
- vegetarian
- Protein
- 25.9 g
- Fat
- 31.2 g
- Carbs
- 40.9 g
Contains: egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 4 small gluten-free corn tortillas (100% corn, approx. 15 cm)
- 4 eggs
- 1/2 can black beans (drained weight approx. 240 g each), drained
- 1 can chopped tomatoes (400 g each)
- 1 onion
- 1 garlic clove
- 1 1/2 tbsp rapeseed oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 pinch chili flakes
- 1 ripe avocado
- 1/2 lime
- 1/2 bunch coriander
- Salt
- Pepper
Method
- When shopping, make sure the tortillas are made from corn only: many supermarket tortillas contain wheat flour. Finely dice the onion and garlic; rinse and drain the beans.
- Heat 1 tbsp oil in a frying pan and cook the onion and garlic for 3 minutes until translucent. Add the cumin, paprika and chili flakes and toast for 30 seconds. Add the tomatoes and simmer uncovered for 8–10 minutes until thickened. Stir in the beans, heat through for 3 minutes and season with salt and pepper.
- Meanwhile, halve and stone the avocado, slice it and drizzle with lime juice. Roughly chop the coriander.
- Warm the tortillas in a second, dry frying pan for 20–30 seconds per side and place two on each plate.
- Heat the remaining oil in this pan and fry the eggs until the whites are set and the yolks are still soft. Season lightly with salt.
- Spread the tomato and bean sauce over the tortillas, top each with a fried egg and garnish with avocado and coriander.
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