Huevos Rancheros

Method

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1. Grill the tomatoes, onion, jalapeños and unpeeled garlic on a tray under a high grill for 8 to 10 minutes, turning, until blackened in patches and collapsing.

   Mark done Start 8 min timer

2. Peel the garlic and blend everything with the cumin, oregano and salt to a coarse purée.

   Mark done

3. Heat the tablespoon of oil in a pan until shimmering and pour in the sauce. Fry for 6 to 8 minutes, stirring, until it darkens and thickens. Keep warm.

   Mark done Start 6 min timer

4. In a separate pan, shallow-fry the tortillas in the 3 tablespoons of oil for 30 seconds a side until they blister and firm up but remain foldable. Drain.

   Mark done Start 30 sec timer

5. Fry the eggs in the same pan over medium heat until the whites are set and the edges are lacy, about 3 minutes, keeping the yolks runny.

   Mark done Start 3 min timer

6. Set a tortilla on each plate, spoon over black beans, top with an egg, and ladle the warm ranchero sauce around — not over — the yolk.

   Mark done

7. Finish with avocado, queso fresco, coriander and a wedge of lime.

   Mark done

Chef’s Tips

• Keep the sauce loose. It should pool around the egg rather than sit on it like a stew.
• A tinned chipotle blended into the sauce adds smoke if you cannot be bothered to char.
• Two tortillas per person, stacked, is the traditional and more generous serving.

Pairing Suggestions

• Strong coffee or a michelada
• Serve with warm flour tortillas on the side
• Finish with fresh papaya and lime

Storage & Reheating

The sauce keeps 5 days refrigerated and freezes 3 months. Fry the eggs and tortillas to order.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.