Huevos rancheros

Created by TV chef Gizzi Erskine, this twist on the classic Mexican breakfast dish is ready in just ten minutes - and it's a great source of protein.

Preparation: 10 minutes

Serves: 2

  • 1 tablespoon olive oil
  • 4 cloves garlic, finely chopped
  • 1 red chilli, finely chopped
  • 400g can chopped tomatoes
  • 1 tablespoon tomato purée
  • a splash red wine vinegar
  • a good handful of fresh coriander, chopped
  • sea salt and freshly ground black pepper
  • 200g can refried beans
  • 4 small corn tortillas
  • 2-3 tablespoons light olive or vegetable oil
  • 4 large British Lion eggs
  • 1 avocado, finely chopped
  • Chilli sauce (to serve)

1 Heat the oil in a small frying pan. Add in the garlic and chilli and stir fry for 1 minute or until the garlic starts to soften and go golden.

Add in the tomatoes, tomato purée, red wine vinegar and half of the coriander. Cook for 9 minutes over a medium heat, then season to taste.

3 Heat up the refried beans in a small saucepan. Heat a frying pan and toast the corn tortillas in them for 20-30 seconds on each side and lay two on each plate.

Put the oil in the pan and fry the eggs for 1-2 minutes, basting the yolks with the hot oil as you go.

Many thanks to British Lion Eggs for providing this recipe.