huevos rancheros

This is a classic Mexican breakfast dish, which is simple and delicious. It was my favourite growing up: I just loved the tangy red salsa and the runny yolk. In this version, Chili Maven’s salsa macha makes it easy to prepare this tasty salsa without too much prep work.

Ingredients

1 jar of MILD & SMOKY Chili Maven salsa macha

4 eggs

1 small onion (sliced)

500 ml passata

1 cup refried beans

4 corn tortillas (preferably nixtamalized)

Cooking oil of choice

Salt and feta cheese to taste

method

(serves 2)

Prepare the salsa first

  1. Heat 1 tbsp oil in a medium saucepan, add the onions and cook until they soften.

  2. Add 4 tablespoons of the MILD & SMOKY salsa macha to the pan. Mix in with the onions to coat well and saute for a 1 minute or so (until the salsa bubbles)

  3. Add the passata and simmer, stirring occasionally, until the sauce darkens, at least 15 minutes (the longer you simmer the more intense the flavours). Reduce the heat to low and keep warm until ready to assemble.

  4. Add salt to taste.

    Prepare the rest of the ingredients

  5. In a separate pan, heat the refried beans.

  6. While the beans are warming up, use a crepe or nonstick pan to prepare the tortillas

  7. Drizzle a bit of oil in the pan once it’s hot (medium-high heat) and fry the tortillas one by one for about 1 minute on each side. Keep warm (place them on top of the pan where you’re heating the beans).

  8. Fry the eggs sunny-side up in some of the oil from the salsa macha (season with salt to taste).

    Get ready to assemble the huevos rancheros

  9. Place 2 tortillas on each plate and divide and spread the refried beans among them.

  10. Top each tortilla with the fried egg then spoon over the prepared salsa (as much or as little as you like).

  11. Crumble some feta cheese or coriander over the top.

  12. Drizzle some more Chili Maven on top and enjoy!