Huveos Rancheros is a sexy spicy breakfast that is a great vegetarian alternative to the traditional fry up. They are light, flavourful and best made with summer grown fresh tomatoes. There is something rather romantic about picking your breakfast from the garden in the early hours of the morning. If avocados are affordable and you have the time, make a little guacamole to really get in the spirit. But if you're unsuccessfully keeping hunger at bay, sliced avocado on top is lovely too.
My Canadian and I love heat, so we like to add lots of freshly sliced chilli and tabasco sauce to these, but adjust to suit your tastes. New Zealand has seen a Mexican food renaissance in recent times, with customers demanding a higher quality of Mexican food products. There are some beautiful tortilla options out there, I am a fan of theTio Pablocorn tortillas. They're gluten and dairy free, made from Californian masa harina flour and truly authentic. In fact, I am fan of Tio Pablo everything really, they have such a wonderful range that eases you into exploring new flavours.
Serve these up with plain yoghurt or sour cream on the side.
Ingredients
- 1/2 tsp olive oil
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp chilli flakes
- 1 tsp tabasco sauce
- 2 large ripe tomatoes, diced
- 1/2 cup black beans
- 1 handful parsley, finely chopped
- 1 avocado, sliced
- 4 eggs
- 8 tortillas
- 1 chilli, sliced
- Parsley and yoghurt to serve
