Huevos Rancheros

This is a classic breakfast dish in Mexico where it’s all about the many beautiful chiles available in the local markets. It’s delicious for dinner and can be super quick if you purchase a great quality salsa. If you want to make your own, I have a quick recipe below.

Salsa - or buy prepared salsa good quality

4 plum tomatoes, charred, peeled and chopped
2 tbsp. olive oil 25 ml)
1/2 Spanish onion, finely diced
1 Poblano chile, roasted, peeled and chopped
2 Tbsp. freshly chopped coriander
Salt and pepper to taste
8 eggs, scrambled , or however you prefer them.
1 Tbsp. olive oil ( 15 ml)
1 small can black pinto or black beans
1 clove garlic, chopped
Pinch chipotle chili powder
Salt and pepper
Sour cream, for garnish
Tortillas , for serving

For salsa:

Brush the tomatoes and poblano chiles with 1 tbsp. olive oil. Arrange on a baking sheet and broil on high turning, several times until tomatoes and chiles are evenly charred. Remove and cool slightly. Peel and roughly chop.

In a small skillet, heat remaining olive oil and sauté onions for 3-4 minutes, until soft. Add the tomatoes and chile and sauté over medium high heat for 8- 10 minutes to develop flavour. Season with salt and pepper and add fresh coriander. Set aside.

In a separate skillet, heat 1 tbsp. olive oil and toss beans with garlic and chipotle powder for 3-4 minutes, just until warm and garlic softens. Adjust seasoning.

Prepare eggs just before ready to serve and plate with tortillas, sour cream and fresh coriander.

Serves 4