Black bean huevos rancheros recipe

Method

1. Put the garlic, chipotle paste and olive oil in a 28cm, deep frying pan set over a medium heat. Stir occasionally for 2 mins until the garlic just begins to sizzle but not colour. Add the chopped tomatoes, 2 tbsp water, the black beans and oregano; season lightly. Bring to a simmer and cook for 5 mins.
2. Make 4 wells in the mixture with a wooden spoon. Break an egg into each well, scatter with the sliced chilli and season with a little salt and plenty of black pepper. Reduce the heat to low and simmer gently for 15 mins, covering for the final2 mins if any of the egg whites looks undercooked on top.
3. Meanwhile, place a second, dry frying pan over a very high heat until smoking hot. Toast a tortilla wrap for 30 secs-1 min each side until well browned in places and beginning to puff up. Transfer to a plate and cover to keep warm; repeat with the remaining tortillas.
4. Scatter the egg pan with the coriander and avocado slices (if using). Serve with the tortillas for dipping, alongside lime wedges, if you like.

• Use it up: Add leftover chipotle chilli paste to soups, wraps or salad dressings for a spicy kick.

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