Huevos Rancheros With Coriander Oil

Boil half a kettle

Peel and finely chop (or grate) your garlic

Chop your tomato[es] roughly

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Heat a large pot with a generous drizzle of olive oil over a medium heat

Once hot, add your ground smoked paprika, ground cumin and chopped garlic and cook for 30 secs

Add the diced pepper, chopped tomato and chipotle paste (can't handle the heat? Go easy!) and cook for 2-3 min or until the pepper is beginning to soften

Meanwhile, drain and rinse your black beans

Dissolve your vegetable stock mix in 100ml [150ml] [200ml] boiled water with your tomato paste and a pinch of sugar

Add the drained black beans to the pot with the tomato and cook for 5-8 min or until the sauce has thickened – these are your spicy beans

Meanwhile, chop most of your coriander finely, including the stalks (save a few leaves for garnish!)

Add the chopped coriander to a pestle & mortar with a pinch of salt and a small splash of water

Grind the coriander to a paste, then add 2 tbsp [3 tbsp] [4 tbsp] olive oil – this is your coriander oil

Tip: Don't have a pestle and mortar? Just chop the coriander finely and mix it with the oil!

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

Meanwhile, grate your cheddar cheese

Once the sauce has thickened, remove the spicy beans from the heat, squeeze in the juice of half your lime[s] and mix everything together

Gently crush some of the beans lightly with a masher and season with a generous pinch of salt – these are your Mexican-style beans

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-low heat

Crack your egg[s] into the pan

Cover with a lid and cook for 2-3 min or until done to your liking

Tip: Give your eggs a little shake before you crack them for perfectly centred yolks!