Huevos rancheros (a hearty Mexican egg dish)

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Adelicious dish for hearty breakfasters, or for lunch or dinner: huevos rancheros. This tasty Mexican egg dish comes from the delicious cookbook  An American in Paris.

For 4 persons:

  • 200 grams guacamole
  • 200 grams salsa
  • 1 teaspoon cumin seeds
  • 3 tablespoons olive oil
  • 1 large onion peeled and chopped
  • 1/2 teaspoon sea salt
  • 200 grams of tomato cubes
  • 100 grams black or kidney beans
  • 4 eggs
  • 4 corn or whole wheat tortillas
  • Grated cheddar or Emmentaler
  • 4 teaspoons fresh chopped coriander
  • 1 lime in four quarters
  • hot sauce

Toast the cumin seeds in a dry frying pan over low heat for 4 minutes. Add 1 tablespoon of olive oil, then the onion and salt, and cook for a further 4 minutes. Add the diced tomatoes and let it simmer for 10 minutes.

Heat the beans in another pan with 1 tablespoon of olive oil and set aside.

Preheat the oven to 180°C. Heat the last tablespoon of olive oil in a frying pan over medium heat. Break the eggs over the pan. Fry them for 3 minutes, put the lid on the pan and let them cook for 1 more minute.

While the eggs are cooking, sprinkle the tortillas with the grated cheese and bake in the oven for 2 to 3 minutes.

Remove the tortillas from the oven, divide them among four plates or place them on one large plate, and scoop an egg on each tortilla. Garnish with a little tomato sauce, the beans, a generous spoonful of guacamole, the chopped coriander and finally the lime quarters.

Serve the tortillas warm and serve the rest of the guacamole, salsa and hot sauce separately.

Source: Culy by
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