Huevos Rancheros With Homemade Guacamole

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and chop the red onion[s] finely

Chop the cherry tomatoes roughly

Chop the coriander finely, including the stalks (save some leaves for garnish!)

Cut the avocado[s] in half lengthways and remove the stone[s] using a teaspoon

Scoop the avocado out of the skin[s] using a spoon and add it to a food processor with the juice of 1/2 [1] lime

Blitz until smooth, then stir through the chopped tomatoes with 3/4 of the chopped onion, half the coriander, half the chilli flakes (can't handle the heat? Go easy!) and a pinch of salt – this is your chunky guacamole

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

Once hot, add the remaining chopped onion and cook for 3-4 min or until softened

Drain and rinse the black beans

Once softened, add the drained black beans to the onion with the tomato paste, ground cumin, smoked paprika, and remaining chilli flakes (not a fan of spice? Just add a little!) 

Cook for 1 min or until fragrant, then add 150ml [250ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 5-8 min or until thickened

Meanwhile, add the seeded tortilla wraps to a baking tray and put the tray in the oven for 3-4 min or until beginning to crisp

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

Once hot, crack the eggs into the pan

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

Once the beans have thickened, add the juice of the remaining lime with a pinch of salt

Add the remaining chopped coriander and stir it all together – these are your spicy beans