A delicious and easy, baked breakfast. Huevos Rancheros is guaranteed to turn your morning up a notch. Full of tomatoes, onions, black beans, potatoes and cheese – what more could you want from a breakfast plate?!
We all know I’m a ginourmous breakfast fan. And an egg fan. I’m not sure I can ever choose a favourite breakfast between eggs, smoothie bowls, pancakes or muesli… the list goes on.
But today is all about eggs. And not just any eggs. Perfectly poached eggs, with a bunch of flavour from homemade salsa, black beens, crispy potatoes and cheese. This really makes me feel like I’m back in Spain, where I first had a breakfast bowl like this.
Oh, and if you’re wondering what that blue stuff on top of the eggs is… don’t worry!! It’s flower pepper! It’s a beautifully fragrant form of pepper which added a lovely colour and flavour to the dish, but the blue part did leak a little when it got wet on the eggs! Still tasted great though ;)
This recipe is designed to serve 1, because sometimes, you just need to make yourself some good food!
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Huevos Rancheros
Serves 1
A delicious and easy, baked breakfast. Huevos Rancheros is guaranteed to turn your morning up a notch. Full of tomatoes, onions, black beans, potatoes and cheese – what more could you want from a breakfast plate?!
Ingredients:
1/2 cup Cooked Black Beans,
1 Medium Potato,
2 Eggs,
10-12 Coloured Cherry Tomatoes,
1/2 Red Onion, finely diced,
1 Tablespoon Fresh Coriander, finely chopped,
Drizzle of Olive Oil,
3 Tablespoons grated Cheddar,
1/2 Avocado,
Fresh Chives,
Chilli Flakes,
Salt and Pepper for Seasoning.
Steps:
1. Peel the potato and slice into slices around 4mm thick. Boil for 5 mins to part cook.
2. Once the potato has cooked, arrange the slices in a round oven proof dish and top with the cheese. Bake at 180 degrees Celsius for 10-15 minutes until the cheese is melted and starts to turn golden brown.
3. Make a small cross in the top of each cherry tomato and place them in a bowl filled with just boiled water for 1 minute. After 1 minute transfer the tomatoes immediately to a bowl of ice cold water to cool down. This will make peeling the skins of really easy.
4. Once you have skinned them, chop in half and remove the seeds, then dice the remaining flesh. Add to a bowl with the red onion, and coriander. Add a drizzle of olive oil and season with salt and pepper to taste. Put to one side.
4. Poach the eggs ready to put on top of the potatoes as soon as they are done. For a tutorial on how to poach the perfect egg, click here.
5. Once the potatoes are ready, top with the black beans, the eggs, the salsa you have made, the avocado, then season with chilli flakes, salt and pepper and fresh chopped chives.
Notes: This recipe is best enjoyed fresh as soon as it is prepared.
