Huevos Rancheros is one of my favourite brunch dishes. It has all the classic components (like eggs, carbs and avocado) but with tonnes more colour and flavour than most. Get the recipe!
Fry the diced onion in a little oil for 5-10 minutes until soft and beginning to brown.
Add in the beans and dried spices.
Cook on a low heat, stirring occasionally, until you're ready to assemble.
At the same time but in a separate pan, fry the thinly sliced onions and red and yellow peppers until soft with browned edges.
Cut the tomatoes in half and place skin side down onto a griddle pan.
Heat on high for 5 minutes until the skins begin to char.
Flip over and cook for another 5 minutes until the flesh of the tomatoes begins to soften.
Tip the tomatoes and their juices into a blender along with the onion, garlic and the jalapeno (see note 1).
Pulse blend until combined.
Add the salt, pepper and lime to taste.
Place to one side while you make the remaining components.
Heat the butter in a pan until melted.
Whisk together the eggs, milk, salt and pepper.
Pour into the pan with the melted butter and cook low until the eggs just begin to set.
Remove fro the heat until you are ready to assemble.
Heat the oil in a frying pan over a high heat.
Add the tortilla and fry for 1-2 mins on each side until crisping at the edges.
Transfer to a plate and spread over the refried beans.
Top the beans with the scrambled eggs, onions/peppers, salsa and then finally the avocado and a few coriander leaves.
Add the jalapeno in quarters, tasting as you go, if you want to control the heat. I like my salsa spicy!