Huevos Rancheros is a popular breakfast recipe inspired by a Mexican dish of eggs on tortilla with black beans and cheese. I recreated it for brunch a few weeks ago with excellent results. Read on for my recipe of Baked Huevos Rancheros with British Lion Eggs, Refried Beans and Avocado.
I have been travelling a lot lately, like I do every year in Spring time as it’s the season of press trips, Easter and bank holidays. When I come back to London , all I want to do is stay at home with my husband, cook a nice meal and eat it together, then spend the day catching up with my blog and with Netflix.
So a few weeks ago we decided to stay at home for brunch, rather than going out as we usually do. I cooked Huevos Rancheros and we ate them slowly, sipping coffee, chatting about our week.
I love having a fancy brunch out, but there’s something priceless about cooking a meal at home and sharing it with your loved ones!
I was inspired to make Huevos Rancheros after reading a recipe for “huevos divorciados” in Symmetry Breakfast Cook-Love-Share. It’s a wonderful cookbook by top Instagrammer Michael Zee featuring amazing breakfast recipes from all over the world (and not a single avocado on toast!). I also took some ideas and and tips for this recipe from Feasting at Home blog.
This recipe can be easily adapted to your taste and preferences. You can replace corn tortillas with wheat flour ones; use different kinds of beans and have them whole or mashed; you can add a spicy sauce like salsa verde or add guacamole to the finished dish.
I added a bit of cayenne and paprika to my eggs, but refrained from using chillies as my tolerance for spicy food is very low. I also loved serving the baked eggs with slices of avocado. I sometimes feel that avocado is overused in brunch dishes (and worry that its popularity is not sustainable), but it really works a treat here!
To prepare the Baked Huevos Rancheros I used British Lion Egg. I have already written a post year about British Lion Eggs last year, explaining why it is important to choose eggs (when buying in the UK) that are marked with the British Lion Quality mark.
More than 90% of UK eggs are produced within this scheme, ensuring the highest standards of food safety and animal welfare. Only subscribers to the British Egg Industry Council who work accordance with UK and EU laws and the British Lion Quality Code of Practice can obtain this mark.
I started a Pinterest board to collect the tastiest and prettiest eggs recipes, you can follow it here.
- 4 corn tortillas
- 4 British Lion eggs
- 400g tinned black beans (I used Borlotti)
- 1 red pepper, deseeded and chopped
- 300ml water
- 1 onion, chopped
- 2 garlic cloves, whole
- 400g tinned tomatoes
- ½ tsp cayenne powder
- ½ tsp paprika
- 4 tbsp extra virgin olive oil
- 1 large ripe avocado
- fresh parsley
- 1 lime, cut into 4 wedges
- crumbled feta cheese (optional)
- salt and pepper
Preheat oven to 200°C.
In a large pan, fry 1/2 onion and garlic in two tablespoons of olive oil for two minutes or until brown. Add the rinsed beans, cayenne, salt and pepper. Stir well for a minute. Add 400ml of water and let simmer on medium-low heat until the water is fully evaporated. Discard the garlic. Roughly mash the beans using a fork or food processor.
In a separate pan, fry 1/2 onion in two tablespoons of olive oil for two minutes or until brown. Add the red pepper and fry together for a couple of minutes. Add the tinned tomatoes, lower the heat and let it cook for about ten minutes. Season with salt and pepper.
Brush a large cast iron skillet with olive oil, coating the edges too. Toast the edges of the tortillas first, by placing them directly on the flame of a gas stove (optional). Lay the tortillas down to cover the bottom and sides.
Spread the bean mixture and tomato sauce over the tortilla base. Make four little holes in the sauce using a spoon, then carefully break the eggs in each of them. Sprinkle eggs with salt and pepper. Place in the oven for 10-12 minutes, checking regularly that the eggs don’t overcook. I like the whites to be well cooked and the yolks to be just a little bit runny.
Remove the skillet from the over. Top it with fresh parsley and, if desired, crumbled feta cheese. Serve with avocado slices and lime.
Disclaimer: this post was written in collaboration with British Lion Eggs. All opinions are my own.