The New York Times recipe: Huevos Rancheros

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The New York Times recipe: ******* Rancheros

Eggs “rancher’s style” is a traditional, hearty ******** breakfast typically enjoyed after a hard morning’s work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavourful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.

Ingredients

900g ripe tomatoes, diced

¾ cup finely chopped white onion (from ½ medium white onion)

2 tbsp lemon juice

1 small jalapeno, stemmed and minced

2 tsp salt flakes, plus more for seasoning

½ tsp grated garlic

¼ cup neutral oil, such as canola

2 (425g) cans ****** beans

¾ tsp ground cumin

¼ tsp smoked paprika

8 large eggs

2 tbsp chopped coriander leaves, plus more for serving

8 (15cm) warmed corn tortillas

Sliced avocado and crumbled queso fresco (or substitute for mild fetta or ricotta salata), for serving

Step 1 In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeno, 2 tsp salt and ¼ tsp of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.

Step 2 Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).

Step 3 In the same saucepan, heat 2 tbsp of the oil over medium. Add the remaining ¼ tsp garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.

Step 4 In a 30cm nonstick frying pan, heat 1 tbsp of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.

Step 5 Meanwhile, stir the coriander into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried ****** beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and coriander.

Serves 4

Total time: 45 minutes

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