Spice up your mornings with Stephanie Alexander’s version of Mexican huevos rancheros served with refried beans and a homemade tomato salsa. Full recipe https://www.coles.com.au/recipes-inspiration/recipes/stephanie-alexanders-huevos-rancheros-ranch-style-eggs. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more recipes check out the full playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuKHX3UqskOJotRbd2RstoJZ.
Huevos rancheros (ranch-style eggs)
Serves 4 Prep 5 mins Cooking 15 mins
2 tbs extra virgin olive oil or vegetable oil
8 Old El Paso Mini Tortillas
20g butter
8 Coles Australian Free Range Eggs
1 cup refried beans, warmed
60g fetta, crumbled
Coriander sprigs, to serve
Perino tomato salsa:
1 tbs extra virgin olive oil
200g red Perino tomatoes, coarsely chopped
2 spring onions, thinly sliced
1 jalapeño chilli, seeded, thinly sliced (optional)
1 lime, juiced
1. Heat 1 tsp oil in a frying pan over medium heat. Cook tortillas, in batches, for 30 secs each side or until golden. Transfer to a plate. Cover to keep warm.
2. Add the butter and remaining oil to the pan. Crack 2 eggs into the pan and cook for 1-2 mins or until the whites are golden around the edges and the yolk is cooked to your liking. Transfer to a plate and cover to keep warm. Repeat, in batches, with the remaining eggs.
3. To make the tomato salsa, heat the oil in a small frying pan over medium heat. Cook the tomato, spring onion and chilli, if using, tossing, for 2 mins or until just heated through. Remove from heat. Add the lime juice and season. Set aside to cool. Transfer to a small bowl.
4. Divide the tortillas among serving plates and spread with refried beans. Top each tortilla with an egg. Spoon over the Perino tomato salsa. Sprinkle with fetta and coriander to serve.
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