Jamies mexican breakfast

April 2021

Ingredients

  • 4 flour tortillas

  • olive oil

  • 1 pinch of cumin seeds

  • 1 x 400 g tin of black beans

  • 50 g sliced pickled jalapeños, plus pickling liquor

  • ½ a bunch of fresh coriander

  • 2 ripe avocados

  • 1 large ripe beef tomato

  • 2 sprigs of fresh oregano

  • 1 lime

  • 6 large free-range eggs

  • 50 g good Cheddar cheese

  • Cholula hot sauce, or Tabasco sauce

Method

Huevos rancheros or ranch-style eggs has to be one of my favourite breakfasts, and as the term is quite general, it means that every place you eat them, they'll be slightly different, which I love. It's pretty standard that you'll get guacamole, grilled or fried tortillas, eggs of some description – my preference is scrambled – beans and/or rice, tomatoes and various chilli sauces, but the make-up and ratios differ and that really keeps things interesting. It's definite comfort food and will give you energy for a hard morning's work!

Put a large frying pan on a medium-high heat and, one by one, rub one side of each tortilla with a tiny drizzle of oil, then toast until nicely golden on that side only. As you take each one out of the pan, carefully fold and push the soft side down into a mug, and after a couple of minutes they'll crispen beautifully. Transfer them to your plates. Pour a good lug of oil into the frying pan and add the cumin seeds. Drain the beans, then add to the pan and let them crack, pop and sizzle, then turn the heat off.

Meanwhile, empty the jalapeños into a blender with most of the coriander, then blitz until super-smooth and delicious, adding enough jalapeño pickling liquor to bring it all together into a thick sauce. Halve, destone and peel the avocados, then slice ½ cm thick, along with the tomato, and divide between your plates. Sprinkle over the oregano leaves and a pinch of sea salt and pepper. Cut the lime into wedges.

In a bowl, whisk the eggs with a pinch of salt and pepper while you pop a pan on a medium-low heat to get hot. Add a lug of oil to the pan, then pour in the eggs. Using a spatula, as a thin layer of egg cooks and sets on the bottom of the pan, slowly stir the cooked delicate sheets of egg, allowing the uncooked eggs to replace them, then leave to set again before doing the same again – at this point, break in the Cheddar in nuggets. Your scrambled eggs should be a lovely mixture of soft, custardy egg and cooked sheets of egg, and remember you need to slightly undercook them in the pan because they'll carry on cooking and you want to achieve perfection on the plate.

Divide up your silky eggs and spoon over the crispy popped beans. Drizzle with the jalapeño sauce and a few drips of hot sauce or Tabasco. Pick over the remaining coriander leaves, and serve with the lime wedges for squeezing over. Yum.