Huevos rancheros

Ingredients

2 tbsp olive oil
1 small onion, diced
2 garlic cloves, crushed
400g can red kidney beans, drained and rinsed
1 tsp ground cumin
¼ tsp chilli powder
½ tsp dried oregano
4 eggs
4 small flour tortillas, warmed
1 large tomato, diced
handful pickled jalapeño peppers, roughly chopped
30g cheddar, grated
1 avocado, peeled, de-stoned and diced
1 lime, half juiced, half cut into wedges, to serve
chopped coriander, to serve

Preparation

• Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
• Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
• Heat the remaining oil in a large frying panover a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
• To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.