India x Mexico
Akuri huevos rancheros
Parsi akuri and huevos rancheros: two breakfast legends that both start with tomatoes and end with a nap.
50 minTime
26 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original568kcalsame
26 gproteinsame
11 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Pressure cook the soaked black beans with 2 cups water and 1/2 tsp salt on medium heat for 5 whistles, about 20 minutes. Let the pressure release naturally.
- 2Char 2 tomatoes, the jalapeño and garlic in a dry pan on high heat for 8 minutes. Blend with a pinch of salt.
- 3Heat 1 tsp oil, crackle cumin, add the drained beans with a splash of their liquid and mash on medium heat for 4 minutes.
- 4Fry the tortillas in the rest of the oil on medium high heat, 30 seconds a side.
- 5Melt the butter on low heat, cook the onion 5 minutes, then green chilli, ginger, turmeric, chilli powder and the other 2 tomatoes, chopped, for 3 minutes.
- 6Beat the eggs with salt and cream, pour in and stir slowly on low heat for 3 minutes until just set but still runny in places. Fold in coriander.
- 7Spread beans on each tortilla, spoon over akuri, then salsa and queso fresco.
Serve it like this
Overlap two tortillas on a warm plate. Spoon akuri in a soft heap across both, add salsa in a ribbon, and finish with cheese and coriander.
