Huevos Rancheros Recipe

1. Combine tomatillos, serrano, chopped white onion, cilantro, lime juice, white vinegar and 1/2 tsp salt in a blender or mini food processor. Pulse until slightly chunky but saucy. Taste and adjust salt or lime. Transfer to a small bowl and refrigerate to let flavors meld while other components are prepared (at least 10 minutes).

2. Preheat oven to 425°F (220°C). Toss halved potatoes with 1 tbsp olive oil, smoked paprika, 1/4 tsp salt and 1/8 tsp pepper until evenly coated. Spread in a single layer on a baking sheet and roast 20–25 minutes, turning once, until golden and tender. Keep warm.

3. Heat 1 tsp olive oil in a small skillet over medium heat. Add drained black beans, 1/4 tsp cumin, 1/4 tsp garlic powder and 1/8 tsp salt. Cook, stirring gently, 3–4 minutes until warmed through and slightly broken down. Use the back of a spoon to mash about one-third of the beans for body. Keep warm.

4. Warm corn tortillas: heat a dry skillet over medium-high heat. Brush each tortilla lightly with melted butter or oil and warm 30–45 seconds per side until pliable and lightly charred. Keep covered under a towel to stay warm.

5. Toast bread: while tortillas warm, toast the chosen slice to preference and spread remaining butter or olive oil. Set aside.

6. For Egg

Heat 1 tbsp neutral oil in a nonstick skillet over medium. Crack the egg into the pan and fry to your preference (sunny-side up 2–3 minutes until whites set but yolk runny). Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove to a plate.

7. For Tofu

If using tofu, crumble the 120 g pressed tofu into a bowl and season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp neutral oil in a nonstick skillet over medium-high, add tofu and cook 4–5 minutes, stirring occasionally, until browned and slightly crisp. Remove from heat.

8. Assemble: Place warmed tortillas on the plate. Spoon a layer of black beans onto each tortilla. Arrange roasted Marigold potatoes beside or on the tortillas. Top one tortilla with the fried egg (or spoon the seasoned tofu onto the other) so each portion has protein. Spoon pickled verde salsa over the egg/tofu and beans (about 1–2 tbs each).

9. Garnish: Scatter field greens and sliced radish to the side or on top for freshness. Sprinkle chopped cilantro, crumbled cotija and a pinch of crushed chile flakes over the dish. Serve with lime wedge and the toasted bread on the side.

10. Serve immediately, instructing diner to break the yolk (if egg) and combine layers, or mix tofu and salsa into the tortillas. Leftover salsa keeps covered in the fridge up to 3 days.