Huevos Banderas Recipes

Steps:

• For the beans: Heat the oil in a medium saucepan over medium heat. Add the onions, season with salt and cook for 3 to 5 minutes, or until softened and beginning to brown. Add the garlic and cook for 30 seconds. Add the cumin, cayenne, oregano, orange, beans with their juices and the water. Bring to a simmer. Reduce the heat to low and simmer for 25 to 30 minutes.
• Meanwhile, for the salsa: Add the tomatoes, onions, jalapeño, cilantro, garlic, lime juice and oil into the bowl of a food processor. Season with salt and pulse until finely chopped and saucy. Season to taste and set aside. (If your tomatoes weren't the sweetest, feel free to pour the salsa into a skillet or saucepan and cook over medium-low heat for 5 to 10 minutes to reduce slightly and sweeten up.)
• For the garnish: If using a gas stove or if you have access to a grill, turn on the heat and quickly heat the corn tortillas directly over the flame until lightly charred and set aside. You can also heat the tortillas in a pan over medium heat.
• Heat some oil in a medium nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Season with salt.
• To serve, place the tortillas onto plates and top each with black beans and a fried egg. Spoon the salsa overtop and garnish with toppings of your choice.

Steps:

• In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
• Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
• In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
• In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
• Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.

Steps:

• Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
• Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
• Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
• To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.