Huevos rancheros – fried eggs on tortillas with ranchera sauce

Ingredients for 4 portions

• 5Tomatoes
• 2Serrano chiles
• ½Yellow onion
• 1 cloveGarlic
• 1 tbspRapeseed oil, for the sauce
• to tasteSalt
• 8Corn tortillas
• 3 tbspRapeseed oil, for frying
• 8Eggs

On the side

• 450 gRefried beans, 1 tin

Method

1. Simmer the tomatoes and chillies in a pan of water for about 10 minutes, until the tomatoes are soft and their skins split.
2. Lift out the tomatoes and chillies and blend to a slightly chunky sauce with the onion and garlic.
3. Heat the oil in a saucepan, pour in the sauce (careful, it spits), season with salt and simmer for 8 minutes, until slightly thickened.
4. Meanwhile, warm the refried beans in a small pan over a low heat, stirring now and then.
5. Heat a little of the frying oil in a frying pan and fry the tortillas for a few seconds per side, so they soften without going crisp. Drain on kitchen paper and put two on each plate.
6. Heat the rest of the oil in the pan and fry the eggs in batches for 3–4 minutes, until the whites are set but the yolks are still runny. Season lightly with salt.
7. Lay two eggs on the tortillas on each plate, spoon over the warm sauce and serve with the refried beans on the side.

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