Tom Daley's Huevos Rancheros
This Mexican-inspired dish is one of my all-time favourites
This is very quick to prepare – while the tortillas are toasting, you can whip up the salsa and cook the fried eggs. Flavourful and hearty, this also makes a fab breakfast! If you like your food extra hot, add a whole chilli instead of just half.
Ingredients
Serves 2486 calories per serving
2 small wholemeal tortillas30g mature Cheddar cheese, grated1 tsp olive oil2 medium eggs½ avocado, sliced2 tsp soured creamSalt and freshly ground black pepper
For the salsa:
2 spring onions, finely chopped2 fresh tomatoes, chopped½ red pepper, deseeded and finely chopped½–1 red chilli, deseeded and chopped100g drained black beans (about ½ can drained)¼ tsp ground coriander squeeze of lime1 tbsp freshly chopped parsley or coriander
Method
Preheat the grill and put on the tortillas on the grill pan, scattering the cheese evenly over them. Grill until golden.
To make the salsa, mix the onions, tomatoes, pepper, chilli, black beans, ground coriander, lime and fresh parsley or coriander in a bowl, then season well.
Heat the oil in a small frying pan and add half a tablespoon of water. Bring the water to the boil and allow it to evaporate a little bit, then add the eggs. Cover the pan and cook the eggs until the yolks are just set.
Serve the toasted cheese tortilla topped with some bean salsa, slices of avocado and the fried eggs, then dollop the soured cream on top. Serve immediately.
Tom's tip
This makes quite a lot of salsa but if you don’t use it all in this dish, it keeps well in the fridge for up to 3 days, stored in a sealable container.