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Avocados are at their very best this time of year and this Mexican breakfast really makes the most of them! Huevos Rancheros (or Ranch Eggs) are a little fiddly but so worth the effort.

Serves 4.

Cooking spray
1 medium onion, finely chopped
2 cloves of garlic, crushed
½ tsp smoked paprika
½ tsp dried oregano
¼ tsp chilli flakes
2 tsp tomato purée
1 tin of tomatoes
½ teaspoon cumin seeds
1 clove of garlic, minced
400g tin of black beans

4 eggs

4 mini wraps

1 avocado

50g crumbled feta cheese

Sliced green jalapeños

Fresh coriander, chopped

Spray a frying pan with cooking oil over a medium heat. Add the chopped onion and sauté until. Add the smoked paprika, oregano, chilli flakes and half of the garlic and fry for 2 minutes more.

Add the tomato purée and gently cook through then add the tinned tomatoes bring to the boil then reduce the heat to low and simmer for 15 minutes.

Pour tomato sauce into a bowl and blitz using a stick blender or regular blender until smooth. 

Using the same frying pan, with another quick spray of cooking spray, fry the cumin seeds and the rest of the garlic for 1 minute. Add the black beans and 1/4 cup of water. Cook for 4–5 minutes or until beans are heated through.

Fry or poach the eggs until the whites are set. And in a hot pan without any oil, fry the mini wraps for 1 minute on each side.

Top the warm wraps with black beans and tomato sauce, top with the egg and add the sliced avocado, chillies and feta. Finish with the coriander and a good grind of salt and pepper.

Deliciosa!

You can make this dish as skinny as you like by cutting out the avocado, cheese and wraps but honestly we think it’s all worth it!