Updated: Mar 2, 2020
This is my alternative version of Mexican ‘huevos rancheros’ or ‘ranchers eggs’. Takes under half hour to make, perfect for any breakfast or brunch. In the more chilly months this gives the much needed effect of a ‘comfort food’ and keeps you nourished, full and warm.
Time: 20 minutes
3 tbsp. of olive oil
1/2 cup of cooked black turtle beans
1/2 red pepper
2 garlic cloves
1 red chili (or a tsp. of chili powder)
1 cup of chopped tomatoes
2 tbsp. of tomato paste
1/2 cup of organic cheese
1/4 cup chopped chives
Salt to taste
Pepper to taste
Chop garlic and onion into small chunks and cook in a pan with 1.5 tbsp. of olive oil and 2 tbsp. of water. Add finely chopped chili or chili powder. Cook until starts to soften and brown.
Add chopped red pepper, chopped tomato and tomato paste. Season with salt and pepper. Cook for 10min or until the sauce becomes thicker. Add beans and cook for couple more minutes.
When the sauce is done, turn to low heat and crack two eggs on top of the sauce. Cover with lid and cook on low heat until the egg is cooked.
Add the grated cheese and chives when serving. Add spinach or a salad and make a lovely brunch dish.