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breakfast

Tom’s Huevos Rancheros

Olympian Tom Daley's take on this spicy Mexican breakfast.

15 2
Tom’s Huevos Rancheros | DonalSkehan.com, Olympian Tom Daley's take on this spicy Mexican breakfast.

breakfast

Tom’s Huevos Rancheros

Olympian Tom Daley's take on this spicy Mexican breakfast.

Thursday, January 12, 2017

486 cals per serving

2 small wholemeal tortillas

30g mature cheddar cheese, grated

1 tsp olive oil

2 medium eggs

½ avocado, sliced

2 tsp soured cream

Salt and freshly ground black pepper

For the salsa:

2 spring onions, finely chopped

2 fresh tomatoes, chopped

½ red pepper, deseeded and finely chopped

½–1 red chilli, deseeded and chopped

100g drained black beans (about ½ can drained)

¼ tsp ground coriander

Squeeze of lime

1 tbsp freshly chopped parsley or coriander

Grill pan

Bowl

Small frying pan

 

15 mins
Serves 2

Tom Daley shares a recipe from his new book for a classic Huevos Rancheros. This a great alternative to a weekend fry up! Order a copy of Tom’s Daily Plan here.

 

Preheat the grill. Put the tortillas on the grill pan, scatter the cheese evenly over them, and then grill until golden.
To make the salsa, mix the onions, tomatoes, pepper, chilli, black beans, ground coriander, lime and parsley or coriander in a bowl, then season well.


Heat the oil in a small frying pan and add half a tablespoon of water. Bring the water to the boil and allow it to evaporate a little bit, then add the eggs. Cover the pan and cook the eggs until the yolks are just set.
Serve the toasted cheese tortilla topped with some bean salsa, slices of avocado and the fried eggs, then dollop the soured cream on top. Serve immediately.
15 mins
Serves 2

Ingredients

486 cals per serving

2 small wholemeal tortillas

30g mature cheddar cheese, grated

1 tsp olive oil

2 medium eggs

½ avocado, sliced

2 tsp soured cream

Salt and freshly ground black pepper

For the salsa:

2 spring onions, finely chopped

2 fresh tomatoes, chopped

½ red pepper, deseeded and finely chopped

½–1 red chilli, deseeded and chopped

100g drained black beans (about ½ can drained)

¼ tsp ground coriander

Squeeze of lime

1 tbsp freshly chopped parsley or coriander

You'll Need

Grill pan

Bowl

Small frying pan

 

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