4 vine/salad tomatoes
2 small white onions
6 garlic cloves
1-3 jalapenos
1 serrano chilli (optional)
Sea-salt
1-2 tablespoons butter
400g cooked beans, pinto or black eyed peas
4 free-range eggs
4 small soft shell tortillas
100g queso fresco or feta/paneer cheese
Begin by making your salsa ranchera.
Place the 4 tomatoes, 1 peeled and halved onion, 3 cloves of garlic, 1-3 jalapenos (depending how hot you like it), pinch salt in a pot of boiling water.
If you have Serrano chilli and want to make it a bit hotter, add that to the water too. Boil and bubble for 10 minutes.
Remove everything from the water, trim stalks etc off and place everything along with a raw garlic clove in a food processor and blitz. Pour into a saucepot and bubble it away for 10 -15 mins, be careful not to burn the bottom, keep stirring.
In the meantime, finely dice and fry your other small white onion, add in 2 crushed garlic cloves and of course if you want a little diced chilli in some butter. Let it go a little brown and caramelized.
Pour in drained cooked beans. Fry for another 5-10 minutes, crushing as it bubbles.
Add a knob of butter to another pan and fry your tortillas, don’t overdo it, you want to keep them soft. Set them aside under a clean tea-towel and using the same pan, fry your eggs. You can add a little oil to help fry your eggs and I like to cook them with a gooey yolk.
Serve your tortillas on the plate with the eggs, salsa ranchera, refried beans and a crumbling of queso fresco.
