Huevos Rancheros

Updated at: Mon, 11 Sep 2023 03:42:48 GMT

Step 1

Preheat the oven to 120°C (100°C fan-forced) and put a large ovenproof plate or a baking tray inside – large enough to hold all the tortillas. Put your serving plates in the oven to warm them too.

Step 2

To make the cherry tomato salsa, saute the shallot or spring onions in the oil in a frying pan over medium heat until well softened. Add the chilli and cook for 5 minutes. Tip in the tomato and any juices and stir to combine. Add the lime juice and taste for salt. Cool to room temperature and set aside.

Step 3

Warm the refried beans either in a saucepan over medium heat or in the microwave. Heat a large non-stick frying pan over medium-high heat. Add one tortilla to the pan and cook until it is heated through, softened and starting to puff, about 30 seconds. Turn the tortilla and fry the other side for a further 30 seconds. Transfer the tortilla to the plate or tray in the oven. Repeat with the remaining tortillas.

Step 4

Add the oil and butter to the pan over medium heat. Crack in the eggs and fry until the whites are a little puffed and crisped at the edges. You may need to cook the eggs in two batches, or use two frying pans.

Step 5

To serve, remove the serving plates from the oven. Put two tortillas on each plate and spoon some warmed refried beans on top. Top each tortilla with an egg and add a portion of the cherry-tomato salsa. Sprinkle with the feta and coriander. Season with salt and pepper if needed and settle a lime wedge on the side of the plate.

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