I’ll be honest, this isn’t an authentic recipe for huevos rancheros but my take on the Mexican breakfast dish, arguably the best breakfast in the world!!

This dish, in my opinion, is too good to only have for breakfast and is one of my favourite Friday night dinners. Comforting, easy to pull together and so utterly delicious with layers of flavours and textures. I get cravings for this meal.

Makes 4

Ingredients	Equipment to have ready
For the sauce:	Grater
1 tbsp olive oil	Chopping board
1 onion, finely chopped	Sharp knife
1 clove garlic, finely chopped	Large frying pan
2 peppers, sliced (colours of your choice)	Medium frying pan
1/3 ring of cured spicy chorizo (skinned, cut in half lengthways and sliced) (leave out for vegetarian option)	Measuring spoons or a teaspoon
1/2 tsp ground cumin	Mixing bowl
1 tsp ground coriander	A fork
1 tsp paprika
1/2 tsp hot smoked paprika (if not using chorizo)
400g tin of chopped tomatoes
1 chipotle en adobo, finely chopped or 1/2 tsp chipotle paste
Salt and pepper
For the guacamole:
1 avocado
Juice of 1/2 lime
Salt and pepper
To assemble:
4 corn tortillas
4 eggs
1 tin refried beans
1 large handful grated cheese
Pepper
Your choice of chilli sauces (optional)
Chopped coriander to garnish (optional)

Method

1. Heat the oil in the medium frying pan until hot. Add the onions and fry until golden.
2. Add the garlic and cook, stirring for a minute or so before adding the peppers.
3. In goes the chorizo (if using), fry until the oils have released and it is starting to brown.
4. Turn down the heat and add the ground spices, a pinch of salt and a good grind of pepper. Stir whilst cooking for a minute or so to prevent them burning.
5. Now pour in the tomatoes. Fill the tin a quarter full with cold water to rinse out the tin and pour it into the pan.
6. Add the chipotle, bring to the boil then turn down to a simmer for 15 minutes or so to allow the sauce to thicken.
7. Whilst the sauce is cooking, prepare the guacamole by scooping the flesh out of the skin into a mixing bowl. Add the lime juice, a pinch of salt and a good grind of pepper. Mash with a fork. Taste and check the seasoning, adding more lime, pepper or salt as required.
8. Warm the beans in a pan or in a bowl in the microwave.
9. When the sauce is ready, fry the eggs in some oil in a large frying pan. Once the eggs hit the pan, grind a little pepper on top.
10. Warm the tortillas for about 1 minute on a plate in the microwave (or in the oven).
11. Now assemble your huevos rancheros. Pace a tortilla on a plate, top with a good spoonful of refried beans and spread all over. Put a quarter of the sauce on top of the beans. Sprinkle over the cheese. Dollop over the guacamole and top with a fried egg. Sprinkle over the chopped coriander if you have it and add a dash of chilli sauce, if you wish.