In my last post I mentioned a long weekend coming up, well that weekend has now passed me by as I sit back at my office desk.
I did one interesting thing other then sleep, I slept so much that when it came time to get up at 5.30 this morning, as I do every day for work, my brain thought it was part of the dream I was having.
The one interesting thing I did (other then spend time in the kitchen, of course), was to attend a fashion/entertainment show with my friend who called last minute to invite me.
We enjoyed every inch of the night, which had designers from all over the country show off their entries for the seven categories.
What better way to follow that up then with Huevos Rancheros?
In my attempts of foreign cuisines, I try to be as authentic as possible. I try to find an authentic recipe and stick to it as much as possible, however, nothing I found was what I really ate that December morning surrounded by friend’s on their last day in Mexico.
This version of Huevos Rancheros is from memory.
2 medium tomatoes, finely chopped
1 scallion, finely chopped
1/4 onion, finely chopped
1/2 chili, deseeded and finely chopped
Handful coriander, finely chopped
400g black beans
1 tablespoon chili, finely chopped
4 tortillas, warmed
To make the salsa, combine the tomatoes, scallion, onion, chili and coriander, stir to combine.
Place the black beans and chili in a saucepan on medium heat until simmering, adding in seasoning to taste.
Warm the tortillas and place on the plate.
Spoon the salsa on the side and black beans on the warmed tortillas.
Fry the eggs, sunny side up until cooked, serving on top of the tortillas and black beans.