CB and I are jetting southwards to Kent by train for a weekend with friends and thought we’d take the opportunity to share some eggy ideas for this weekend’s brunch. Of course, love’s young dream, a pair of sixteen year olds, have settled in on the seats opposite, attached firmly at the lips. The carriage, full of surly Great British Commuters, weekend holiday makers, and ourselves, politely looks elsewhere. Things become heated. We get uncomfortable. Eventually, we pull into Rainham and he alights. They sigh wistfully to one another over protracted goodbyes. We breathe a sigh of relief.
Then, out of nowhere, her father and younger sister sit down next to her. “Bloody hell, you took your time,” he says, pulling out the evening newspaper and snacks for the girls. CB and I glance at each other, wide eyed. “Bit liberal,” she says of his parenting style, and I agree. And with that spiciness, we offer some heat of our own.. Bravado’s Rancheros.
Perhaps you’ve just woken up from a night full of Mexican culinary goodies (or you’re planning ahead and you want to! Check out our recipe for Peanut Butter Chicken Fajitas, Homemade Guacamole and Homemade Simple Tomato Salsa!) and you want to keep the good times going. This recipe is crafted specifically to finish off ingredients that you may have from these recipes as well as our Crayfish, Radish and Feta salad.
The spiciness, deliberately milder than your average, will smack the hangover out of you without pushing you back round to ‘dog sick’ and without excessive use of carbs (drinking is already a massively calorific affair, isn’t it?) If you haven’t indulged the night before, it will pull you robustly into the day, without a backward glance. Inspired by Cookie and Kate’s Huevos Rancheros, with a couple of twists.
2 eggs (or 4, if you’re hungry)
1 can of turtle beans, drained (dried black beans will work too, if you have the time to let them soak for 24 hours)
1 tablespoon olive oil
½ medium red onion, chopped
½ teaspoon chili powder
½ teaspoon cumin powder
¼ teaspoon cayenne pepper
1 clove of garlic, minced
juice of half a lime (if you’re making the guacamole, reserve the remaining half)
Salt and pepper, to taste
half of a jalapeno chilli, to garnish
50g feta cheese
2-3 radishes, finely diced
1 tbsp chopped coriander
- In a heavy bottomed pan, heat the oil and then add the onions, chilli powder, cumin, cayenne pepper and garlic. Saute until the onions become soft and translucent. Add the beans and the water and let them simmer, with a lid if you have one, for ten minutes. If they get too try, add a dash more water. Add the lime and mash the beans roughly (but not totally) with a fork and set aside, covered, until you’re ready for them.
- Make the guacamole as per instructions here. This can be done in advance if you prefer (not too far, or the avocado starts to lose its colour) but make sure that you serve it at room temperature so it doesn’t make your dish go cold very quickly.
- Fry your eggs as you like them ( or scramble or poach) and assemble the whole lot as follows: a bed of beans at the bottom, a smaller bed of guacamole on top, topped by your egg (or eggs). Sprinkle the feta, diced radishes, diced jalapeno and chopped coriander over it all lovingly and season well with salt and pepper.
Devour with a sweet breakfast juice and begin your day!
Taking this one over to Fiesta Friday!