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Healthy huevos rancheros

Healthy huevos rancheros


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Heat the vegetable oil in the bottom of a small, heavy bottomed saucepan over a medium heat. Once the oil is shimmering, add 3/4 of the chopped onion and cook until soft and starting to brown a little
Stir in the spices and chilli flakes and cook for a minute or two more until the spices have become aromatic. Add the entire can of beans, including the water, and season well with sea salt
Stir until everything is combined and let the beans bubble away for 20 minutes, stirring occasionally until the liquid has thickened
Meanwhile, make the salsa by combining the remaining chopped onion, tomatoes, chopped coriander and sea salt to taste
Dry-fry the eggs in a non-stick frying pan over a medium to high heat. Warm the tortillas under a hot grill until they are slightly crispy around the edges
To make the seeded avocado, half down the middle, pull out the stone and carefully peel off the skin. Quarter the flesh, and dip 1 side of each slice in the mixed seeds
To assemble the huevos rancheros, divide the tortillas between 2 warm plates and spoon the black beans between them. Spoon 1/4 of the salsa over each plate, and top each one with a fried egg
Finish with the rest of the salsa, the leftover coriander and a few grinds of black pepper. Add the seeded avocado pieces and serve immediately
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