Huevos Rancheros

Ingredients

• 8 small corn tortillasSmall corn tortillas (6 in)
• 8 large eggs
• 1 canCanned black beans, drained and rinsed
• 1 cupMedium salsa
• 2 avocados, pitted and sliced
• 1 cupOld cheddar, shredded
• 2 tbspOlive oil
• 1 tspGround cumin
• 1 tspChili powder
• 1 tspSalt
• 1 tspGround black pepper

Method

1. In a small saucepan, combine the 540 ml can of drained and rinsed black beans with 2.5 g ground cumin, 2.5 g chili powder, 3 g salt, and 1.3 g black pepper. Heat over medium-low heat, stirring occasionally, until warmed through, about 5-7 minutes.⏱ 6 min timer in cook mode
2. Heat 15 ml olive oil in a large non-stick skillet over medium heat. Briefly warm the 8 corn tortillas, one or two at a time, for about 30 seconds per side until pliable. Stack them on a plate and keep warm.⏱ 5 min timer in cook mode
3. Add the remaining 15 ml olive oil to the same skillet. Crack the 8 large eggs into the skillet and fry them to your desired doneness, about 2-3 minutes for runny yolks. You may need to do this in batches.⏱ 6 min timer in cook mode
4. To assemble, place two warm corn tortillas on each plate. Top each tortilla with a spoonful of the seasoned black beans, followed by a fried egg.
5. Spoon 250 ml medium salsa over the eggs, then sprinkle with 100 g shredded cheddar cheese and garnish with sliced avocado.