Crispy tortillas under ranchero-style tomato sauce, eggs and beans

$6.22/serving$8.81at the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• egg4 ea
• corn tortilla4 ea
• turtle beans (canned, drained)1 can
• on the vine tomato4 ea
• jalapeno pepper1 ea
• yellow onionhalf an onion
• garlic2 cloves
• cumin1 tsp
• feta cheese1/2 cup, crumbled
• cilantroa handful
• lime1 ea

Method

1Ranchero-style sauce

• •Dice half of the onion and mince the garlic.
• •Finely chop the jalapeno, seeds out for mild.
• •Heat 1 tbsp oil in a large pan over medium-high heat and cook them 3 minutes.
• •Add the cumin, then grate in the tomatoes on a box grater, discarding the skins.
• •Simmer 6 to 8 minutes until thick and season to taste.

2Warm the beans

• •Warm the drained black beans in a small pot with 2 tbsp water and a pinch of salt.
• •Mash them roughly so they hold together.

3Crisp the tortillas

• •Meanwhile, fry the corn tortillas one at a time in a lightly oiled pan, 1 minute per side, until golden and starting to crisp.

4Eggs in the sauce

• •Make 4 wells in the simmering sauce and crack an egg into each.
• •Cover and cook 4 to 5 minutes until the whites are set and the yolks still soft.

5Plate

• •Lay two tortillas on each plate and spread with the mashed beans.
• •Spoon the eggs and sauce over top.
• •Crumble the feta over everything, garnish with the cilantro, and serve with lime wedges.