Huevos rancheros with refried beans

Gotta love a spicy, savoury breakfast! Huevos Rancheros (‘ranch style eggs’) is a common Mexican breakfast, which is basically cooked spicy salsa, topped with refried canned beans and a runny egg. In other words, a pack full of vegetable goodness and good proteins to start your day! It takes about 15 minutes to make, and it is one my favourites for brunch on a holiday.

The original recipe uses jalapenos or some other rustic Mexican peppers, so here's a version that is more Malaysia-friendly.

This recipe serves 2.

Here’s what you need:
1 red onion
1 clove garlic
2 handful chopped tomatoes
1 handful chopped coriander (optional)
1 level teaspoon cumin
½ tablespoon chili flakes/paprika/chili powder/cayenne (or whatever spicy chili paste you can find)
2 handful canned beans (Black beans, Berlotti, or any type that will mash easily)
2 eggs
 
Here’s what you do:

1. Heat a tablespoon of oil in a small pan. Add chopped garlic and chopped onion.
2. Once the onions are translucent, add cumin, chopped tomatoes and chili flakes*.
3. Season well at let it cook until the tomatoes are all mushy.
4. Stir in some coriander (optional). Transfer to plates.
5. In the same pan, add the canned beans and dry-fry until they are slightly brown (don’t let them burn!)
6. Season the beans, add a splash of water and smash them until they resemble mashed potatoes.
7. Remove beans on top of the salsa on the plates.
8. Make your eggs sunny side up. Top the plates.
9. Eat as they are, or dig in with some tortillas if you have them lying around.

 
*If you don’t have any mild chili paste, what you can do is chop some red chili or green chili to substitute.