Neil Perry's huevos rancheros

Name: Neil Perry's huevos rancheros
Cook time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 60ml vegetable oil, plus extra as necessary; 8 small corn tortillas; 8 free-range eggs; 120g queso fresco*, grated

Neil Perry

August 6, 2021

Mexican brunch: Huevos rancheros.William Meppem

Time:30 mins - 1 hourServes:4

I love this dish: it's so tasty and such a great way to eat eggs whenever you feel a protein craving. I recommend making the tomato and black bean sauce the day before you need it – it adds extra depth to the flavour – and adding avocado, coriander and a dollop of sour cream at the very end.

Ingredients

60ml vegetable oil, plus extra as necessary
8 small corn tortillas
8 free-range eggs
120g queso fresco*, grated

To serve

avocado
sour cream
coriander leaves
hot sauce or salsa verde

For the black bean sauce

2 tbsp vegetable oil
3 rashers smoked bacon, finely diced
1 large brown onion, cut into 1.5cm dice
1 red capsicum, cut into 1.5cm dice
1 tsp dried oregano
1 tsp cumin seeds
400g can diced tomatoes
375g jar red enchilada sauce
400ml fresh chicken stock
450g can black beans, drained

For the tomato salsa

2 large tomatoes, finely diced
½ fresh jalapeno chilli, finely chopped, or to taste
½ small white onion, finely diced
1 large handful coriander leaves, finely chopped
lime juice, to taste
sea salt

Method

1. To make the black bean sauce, heat the 2 tablespoons of oil in a heavy-based saucepan over medium-high heat. Saute bacon, onion and capsicum until soft and lightly browned. Add the oregano and cumin and cook for about 1 minute. Add the tomato, enchilada sauce and stock, then increase the heat to high. Bring to the boil, stirring frequently, then reduce the heat to medium low. Simmer for about 30 minutes or until the sauce has reduced and thickened, then fold through beans and cook for a further 10 minutes.
2. To make the tomato salsa, combine all the ingredients in a bowl. Adjust the chilli, lime juice and salt to taste, then set aside.
3. Heat 60ml vegetable oil in a small frying pan over medium heat. Test the temperature of the oil with a small piece of tortilla: it should start to bubble (if it browns straight away, the oil's too hot). Cook each tortilla for about 30 seconds on each side. (You want them golden, not hard.) Drain on a paper towel on a plate and keep warm in a low oven while you cook the remaining tortillas.
4. Meanwhile, fry the eggs in batches in a large frying pan. (I like to leave the yolks runny.)
5. Place two tortillas on each plate and top with the black bean sauce and eggs. Sprinkle with the queso fresco and finish with the salsa. Serve immediately with your choice of extra accompaniments.
*Tip: if you can't find queso fresco at your local supermarket or Latin deli, substitute it with a very mild, creamy French or Danish feta or Indian paneer (just add a little salt).
Find more of Neil Perry's recipes in the Good Food New Classics cookbook.
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