Huevos Veracruzanos

Huevos Veracruzanos

Recipe by CookingIsLifestyleCourse: Mexican Kitchen, Snacks
Servings

3

servings
Prep time

20

minutes
Cooking time

15

minutes
Calories

320

kcal

Ingredients

  • THE BEANS:
  • 400g drained black beans

  • 1 level tsp vegetable stock or 1/2 cube

  • 100ml hot water

  • 1 white onion

  • 2 garlic cloves

  • 1 tbsp oil

  • Salt and pepper

  • Ground coriander and ground cumin.

  • THE EGGS:
  • 2 eggs

  • Whites of a spring onion (leave the greens to garnish)

  • TO ROLL + TOP:
  • 3 corn tortillas

  • Greens of the spring onions

  • Lime juice

  • Crunchy corn

  • Sprouts/ chopped coriander/ micro herbs

  • (Ancho) chilli oil

  • Pico de Gallo/ any other salsa.

  • Cubed avocado

Directions

  • To a medium saucepan, add the oil and leave on medium heat. Meanwhile, cube the white onion, and crush the garlic cloves with the side of a knife, peeling away the skins.
  • Add the onions and garlic to the pan and sautee on medium-low heat.
  • After 3-5 mins, add the black beans, as well as the vegetable stock and water.
  • Cover with a lid for a couple more minutes, then set aside to cool slightly and blend with the dried herbs until you have a smooth bean paste. Season to taste.
  • Finely slice your spring onion, adding the whites to a small frying pan with some oil on medium-low heat.
  • Whip 2 eggs and add to the pan, stirring often until cooked as you like. I leave mine pretty uncooked, as they continue to cook when you roll the eggs into the tortillas
  • Add 1 big tbsp of the scrambled egg in a line down the center of a tortilla, then roll like a parcel, laying with the edge flat to the plate so the egg doesn’t fall out.
  • Repeat with all 3 tortillas, then top with your beans, salsa, avocado and the rest of your toppings of choice.
  • Reserve the rest of the beans as a soup, or use to make this throughout the week.