Full English Huevos Rancheros with Chipotle Beans (British × Mexican)

Method

1. Make the salsa first. Deseed the tomatoes and cut into 5 mm dice, finely chop the red onion and the deseeded jalapeño, and chop the coriander, keeping a little back for garnish. Mix everything in a bowl with the lime juice and salt. Don't rub your eyes after handling the chilli.

   Add in this stepTomatoes 1Red onion ¼Jalapeño ½Coriander (cilantro) 7 gLime ½Salt to taste

2. Slice the sausages into 1 cm coins and cut the bacon into 2 cm pieces. Heat some of the oil in a 24 cm pan and fry them over medium heat for 7 min, until the sausage is browned on all sides and cooked through with no pink.

   Add in this stepPork sausages 2Bacon rashers 2Neutral oil ½ tbsp

   medium heat

3. Add the quartered mushrooms, turn up to medium-high heat and fry for 3 min until golden.

   Add in this stepButton mushrooms 80 g

   medium-high heat

4. Turn down to medium-low heat, stir in the beans, chipotle and cumin and simmer for 4 min, stirring, until thick. Taste and adjust the heat.

   Add in this stepBaked beans (tinned) 200 gGround chipotle chilli (or smoked paprika plus chilli powder) ½ tspGround cumin ½ tsp

   medium-low heat

5. Brush the tortillas lightly with oil on both sides and toast them in another pan over medium-high heat in 2 batch(es), 1 min per side, until speckled brown and just crisp at the edges. Lay 2 on each plate.

   Add in this stepCorn tortillas (15 cm) 4Neutral oil ½ tbsp

   medium-high heat

6. Add the remaining oil to the tortilla pan and fry the eggs over medium-low heat in the 24 cm pan for 3 min, until the whites are fully set and the yolks still soft. Season with salt.

   Add in this stepEggs 4Neutral oil 0.6 tbspSalt to taste

   medium-low heat

7. Spoon the chipotle beans and sausage over the tortillas, top with the fried eggs, then scatter with cheddar, salsa, sliced avocado and the rest of the coriander. Serve straight away.

   Add in this stepCheddar, grated 40 gAvocado 1Coriander (cilantro) 3 g