Huevos Rancheros

15 May

Written By Preeya

Serves 4

Time 30 minutes

4 large eggs

½ red onion, chopped

1 jalapeno chilli, fresh, chopped

1 dry ancho chilli, soaked and finely chopped

1 zucchini, chopped into quarters

1 can crushed tomatoes

1 can black beans, rinsed and drained

Adobo sauce – 1 tablespoon or so – depending on the flavour and heat you like

1 tsp ground cumin

Extra virgin olive oil

Salt and pepper

Corn tortillas, to serve

Tomatillo Salsa Verde

2 tomatillos, diced

1 monterosa tomato, diced

1 garlic clove, peeled, mashed

1 avocado, diced

½ cup coriander, finely chopped

Juice of ¼ lime

Heat olive oil in a pan and add onions and brown for 3-4 minutes then add the jalapeno, ancho, zucchini and tomatoes and soften for 5 minutes.

Add the black beans, adobo sauce and ground cumin and stir to combine. Simmer and stir occasionally for 10 minutes, season as desired.

At the end of this time crack the eggs on top and allow them to gently cook whilst the pot simmers until whites are firm and yolks are still soft.

For the salsa verde place all ingredients in a bowl and mix to combine, season with salt and pepper and mix to combine.

Serve the dish in the pan topped with salsa verde and corn tortillas on the side.

Salsa Verde Scallops