Huevos Veracruzanos
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
Instructions
- 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.
Nutrition
Calories: 320kcal
Thank you for sharing such a delicious dish!