Technically, these are called Huevos Rancheros and technically they’re a breakfast dish. But, philistines that we are, we call them Mexican Eggs and eat them for tea. I make no claims whatsoever to this version’s authenticity but they’re tasty and filling and most of the ingredients will be in the cupboard already.
The recipe comes from Jane Hornby’s What to Cook and How to Cook it. Start off by frying a roughly chopped red pepper and onion, two crushed cloves of garlic and a diced chilli pepper if you like things spicy. Once these start to take on some colour, add a teaspoon of cumin, a teaspoon of chipotle paste (chipotle paste is made of smoked chillies; if you don’t have it, it can be substituted with a teaspoon of tomato puree, 1/2 a teaspoon of paprika and a teaspoon of sugar) and fry for another minute.
Throw in a tin of tomatoes and a tin of beans, I like black beans but used cannellini beans here because that’s what we had in. Kidney beans, chickpeas, pinto beans, all are options.
Bring this back to the simmer then make three little nests and crack in three eggs. You could probably squeeze a fourth egg in there. Cook for 5 minutes on a medium heat. If your frying ban has a lid, stick it on to help the tops of the egg cook (no one likes a snotty egg), if not, finish off under a hot grill for a minute. The aim is for runny yolks but this is quite hit and miss (two out of three of these were).
Take a warmed tortilla and spoon on an egg and a good spoon full of sauce, which’ll have thickened nicely by this point. Wrap the whole thing up to make a sort of fried egg burrito and enjoy.