Add a little spice to your breakfast…
Rancheros is a popular breakfast dish in Mexico… And this recipe has got all the ingredients we love – especially those protein-packed eggs.

What You Need

2 small tomatoes
1 small onion
1 medium jalapeno pepper, chopped
2 cloves garlic; 1 chopped, 1 smashed
1/2 teaspoon hot sauce
1 teaspoon ground cumin
Salt and freshly ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 can black beans, drained and rinsed
4 large eggs
4 small corn tortillas, warmed (you can also use mini wraps)
1/2 cup crumbled feta cheese
1/4 cup chopped fresh coriander

This recipe is adapted from The Food Network

Method

Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla/wrap on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with coriander and serve with the remaining salsa.
Serves 4. Per serving: 1 512kJ; fat 19g; cholesterol 228 mg; sodium 430mg; carbohydrate 33g; fibre 7g; protein 16g
Try this traditional French breakfast of creamy scrambles eggs, smoked trout and chives. Plus: This formula will ensure your breakfast keeps you full until lunch every day.