Recipe: Heuvos rancheros

Between the Christmas and the New Year break, my younger sister spent the night at my place for some sisterly bonding time. She had returned from Peru mid-Dec and we hadn’t hung out a lot.

The next morning, somehow I coerced her into making breakfast for everyone. Under my instruction, she made heuvos rancheros. This quicky and super easy recipe cheats and uses mostly pre-cooked canned goods which means less cooking, less skills required. You could almost make this in your sleep.

Mexican breakfasts are the best kind of breakfast.

To boot, this is full of protein and pretty darn healthy.

You could make the bean mix the night before and heat up in the morning or make up a large batch, freeze and thaw for lazy breakfasts/dinner/brinner (breakfast dinner).

Serves: 3

Ingredients:

  • 1 can of baked beans
  • 3 bacon rashers, chopped coasely
  • 1 medium brown onion, chopped finely
  • 1 clove garlic, crushed
  • 1 tablespoon tomato paste
  • 1 can diced tomatoes, undrained
  • 1 tbs worcestershire sauce
  • 2 teaspoons dijon mustard
  • 1 tablespoon Mexican seasoning, see notes
  • 3 eggs
  • 3 corn tortillas
  • Grated cheese, to serve

Method:

  1. Heat oil in a large frying pan. Cook bacon, onion and garlic until onion softens.
  2. Add beans, tomatoes, tomato paste, sauce, mustard and seasoning. Mix well. Cook until water from tomatoes reduces.
  3. Make 3 wells in the bean mix. Crack one egg into each well. Turn down heat to low, cover pan and cook for 5 minutes or until eggs are to your liking. If you prefer your yolk cooked, about halfway through cover egg with a bit of the bean mix to speed things up.
  4. Warm up tortillas in a separate frying pan or zap them in the microwave for a couple of seconds.
  5. Use a spatula to serve egg and bean mix on top of  of warmed tortillas, serve with cheese.

Notes:

If you have fresh coriander on hand, roughly chop and serve on top of dish. A sprinkle of dried chilli flakes or a swirl of Sriracha chilli sauce doesn’t go amiss too.

Mexican/taco seasoning: I always have some reserved from store-bought dinner kits.  You can buy them separately from supermarkets too. Handy to have as you can turn boring mince into a Mexican meal any time without any extra hard work.

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