Ingredients

Huevos Rancheros

Method

4 free range eggs

3 tbs sunflower oil

4 flour or soft corn Tortillas

100g Cheshire cheese grated

Mexican Baked Beans

1 can of haricot beans

½ onion chopped

2 garlic crushed

1 tsp smoked paprika

2 red chillies

1 tin of chopped tomatoes

1 tsp cumin

Pinch of oregano

150g smoked bacon or chorizo, chopped

2 tbs olive oil

Salsa

2 tomatoes

½ small red onion, finely chopped

Sprig of fresh coriander, roughly chopped

½ lime, juiced

This hearty cowboy's breakfast serves four.

First make the Mexican baked beans: Warm the oil and add the onion, bacon or chorizo, garlic and spices.

Sweat this until the vegetables are soft.

Add the tinned beans and tomatoes and oregano.

Cook the bean stew until the sauce thickens, approximately 20 minutes, stirring regularly.

To make the salsa: Deseed the tomatoes and chop, add the coriander, lime juice and red onion and set aside.

Fry the eggs in sunflower oil.

Warm the tortillas and spread the Mexican beans over them.

Top with a fried egg and place under a grill to melt.

Sprinkle with salsa and the cheese and serve.