Huevos rancheros recipe
 Huevos rancheros is a popular breakfast in Mexico. This hearty dish of black beans on a fried corn tortilla, topped with a fried egg and tomato salsa is perfect for a weekend breakfast or brunch, lunch or supper. 3 tbsp sunflower oil6 corn tortillas6 free-range eggs 3 tbsp sunflower oil 6 corn tortillas 6 free-range eggs 3 tbsp sunflower oil¼ small onion, finely chopped1 small garlic clove, finely chopped400g tin organic black beans in unsalted water½ tsp salt 3 tbsp sunflower oil ¼ small onion, finely chopped 1 small garlic clove, finely chopped 400g tin organic black beans in unsalted water ½ tsp salt 2 tbsp sunflower oil½ onion, finely chopped2 garlic cloves, finely chopped4 plum tomatoes, finely chopped1 fresh jalapeño, finely chopped1 tsp sea salt flakes 2 tbsp sunflower oil ½ onion, finely chopped 2 garlic cloves, finely chopped 4 plum tomatoes, finely chopped 1 fresh jalapeño, finely chopped 1 tsp sea salt flakes Method For the fried beans, heat the oil in a small saucepan and cook the onion and garlic for 2 minutes, making sure they don’t burn.Drain off about half the liquid from the tin of beans, then add the beans and their remaining liquid to the pan. Add the salt and bring to the boil. Turn off the heat and mash the beans with a potato masher. Set aside.For the tomato salsa, heat the oil in a saucepan, add the onion and garlic and fry for a minute, then add the tomatoes, jalapeño and salt and fry for about 4 minutes, stirring well.Pour in 250ml/9fl oz water, bring just to the boil, then reduce the heat and simmer for 15 minutes. Turn off the heat and set aside.Meanwhile, heat the sunflower oil in a non-stick frying pan over a medium–low heat.Fry the corn tortillas, one at a time, for 40 seconds each. Drain on kitchen paper.In the same pan, fry the eggs to your liking. To serve, place a fried tortilla on each plate and spread over some fried beans. Top with a fried egg and some salsa. For the fried beans, heat the oil in a small saucepan and cook the onion and garlic for 2 minutes, making sure they don’t burn. For the fried beans, heat the oil in a small saucepan and cook the onion and garlic for 2 minutes, making sure they don’t burn. Drain off about half the liquid from the tin of beans, then add the beans and their remaining liquid to the pan. Add the salt and bring to the boil. Turn off the heat and mash the beans with a potato masher. Set aside. Drain off about half the liquid from the tin of beans, then add the beans and their remaining liquid to the pan. Add the salt and bring to the boil. Turn off the heat and mash the beans with a potato masher. Set aside. For the tomato salsa, heat the oil in a saucepan, add the onion and garlic and fry for a minute, then add the tomatoes, jalapeño and salt and fry for about 4 minutes, stirring well. For the tomato salsa, heat the oil in a saucepan, add the onion and garlic and fry for a minute, then add the tomatoes, jalapeño and salt and fry for about 4 minutes, stirring well. Pour in 250ml/9fl oz water, bring just to the boil, then reduce the heat and simmer for 15 minutes. Turn off the heat and set aside. Pour in 250ml/9fl oz water, bring just to the boil, then reduce the heat and simmer for 15 minutes. Turn off the heat and set aside. Meanwhile, heat the sunflower oil in a non-stick frying pan over a medium–low heat. Meanwhile, heat the sunflower oil in a non-stick frying pan over a medium–low heat. Fry the corn tortillas, one at a time, for 40 seconds each. Drain on kitchen paper. Fry the corn tortillas, one at a time, for 40 seconds each. Drain on kitchen paper. In the same pan, fry the eggs to your liking. In the same pan, fry the eggs to your liking. To serve, place a fried tortilla on each plate and spread over some fried beans. Top with a fried egg and some salsa. To serve, place a fried tortilla on each plate and spread over some fried beans. Top with a fried egg and some salsa.