Huevos Rancheros

I like nothing more on a Sunday morning than spending a bit of time cooking a more substantial breakfast and this Mexican classic has to be one of my favourites.

Ingredients
serves 2
400g chopped tomatoes, (tinned)
2 tbsp vegetable oil
1 onion, finely chopped 
2 garlic cloves, finely chopped
½ tsp Mexican oregano (or dried marjoram) 
1 dried chipotle meco chilli
½ tsp sugar
½ tsp salt
½ tsp ground black pepper
Fresh coriander, chopped

to serve
4 small corn tortillas 
2 tbsp vegetable oil
2 eggs, fried
50g Feta cheese, crumbled
1 avocado, peeled and sliced
pinch of cayenne pepper
salt
Fresh Coriander, chopped
Refried beans, heated

Method

Soak the dried chipotle chilli in boiled water for about 10 minutes. Once softened cut off the stem, remove the seeds and then chop finely. 

Heat the oil in a pan over a medium heat then add the chopped onion. Fry gently until the onion begins to brown. Add the garlic and continue to cook for another 5 minutes or so.

Next, add the chopped chipotle and tinned tomatoes to the pan. Then stir in the Mexican oregano and season to taste with the sugar, salt and pepper. 

Bring to a boil then turn down to a low heat and simmer uncovered for 10 minutes, until the sauce reduces. 

Meanwhile in a frying pan heat some oil and fry the tortillas until they are golden in clour but not browned.  Drain on kitchen paper and keep warm in the oven.

In the same frying pan fry the eggs ready for serving.  In a small pan reheat the refried beans.

To serve, place two corn tortillas on the plate, spoon over plenty of the tomato sauce, spreading it out a little. Top with a fried egg. Place some sliced avocado on the side and a large spoonful of the refried beans on the other side. Sprinkle over the crumbled feta cheese and chopped coriander and finally shake some cayenne pepper and salt over the egg.