Huevos rancheros #

The real star of this recipe is the beans, not the huevos (Spanish for eggs). This dish quickly became one of my favourites back in my uni days - it's a nearly perfect vegetarian meal, if you ask me. Though the recipe has evolved over time, its simplicity and protein-packed ingredients have stayed constant, making it an affordable and nourishing breakfast to kickstart my day.

Servings 1 Prep time 10 mins Cooking time 15 mins

Ingredients #

• 2 large gold yolk eggs
• 2 tortillas
• 1 onion, thinly sliced
• 1 leek, finely chopped
• 1 green bell pepper, cut into strips
• 2 garlic cloves, minced
• 1 chili pepper, sliced (optional)
• 400 g cooked black beans
• ¼ cup soy sauce
• 3 tbsp miso paste
• ½ cup vegetable stock
• 1 tsp ground cumin
• 1 tbsp dried oregano
• 1 bay leaf
• 1 lime
• Salt and pepper
• Olive oil

Directions #

1. Heat 3 tbsp olive oil in a frying pan over medium-high heat for 3 minutes.
2. Sauté the onion, leek, and green bell pepper until they are soft and caramelised.
3. Stir in the minced garlic, ground cumin, dried oregano, and bay leaf. Cook for a few more minutes until the spices become fragrant.
4. If you like the heat, add the sliced chilli pepper to the pan.
5. Pour in the juice from half the lime, soy sauce, and miso paste. Stir well to combine.
6. Add the black beans and vegetable stock.
7. Let it simmer on medium heat until all the ingredients are well incorporated.
8. While the beans are cooking, fry the eggs to your liking in a separate pan and toast the tortillas.
9. Plate the tortillas with the bean mixture and fried eggs on top.
10. Drizzle with sriracha and squeeze the remaining lime juice over the dish.