A bit of Mexican DIY

This blog is loaded with references to Huevos Rancheros, mainly because it runs a very close second (and sometimes even overtakes) Eggs Benedict as my favourite breakfast. A few reasons to fall in love:

#1 It's incredibly easy to make at home
#2 You can be as creative or as boring as you like, experimenting and adding your own signature
#3 It's a winner for breakfast entertaining
#4 I can attest to its hangover busting properties (must be the limes)

What follows is Mr Beedub and my combined recipe (this is the one dish we can happily make together without kthe kitchen turning into a war zone).

THE BITS

The basics:
Eggs (calculate on 2 eggs per person plus 1 spare. 3 eggs per person if you're hungry)
Large Tortillas - there are loads of different supermarket options, wheat, corn, multigrain. Find ones that you like.
Cheese (about 20g or as much as you like)
Sour Cream of Creme Fraiche (we normally go for a low fat creme fraiche)
Salsa (see below)

The extras:
Black Beans - by far the easiest are the ready cooked tinned version which you just reheat. We don't usually have these if we're on our own as they add serious weight to the meal
Chourizo, bacon or any other salty breakfast meat - although not strictly authentic this can be delicious
Tabasco sauce - we use the regular but the green and BBQ versions are also tasty

The Salsa:
Although technically an extra, salsa makes or breaks a good ranch breakfast and so earns the right to have its own heading. It is also the one place Mr Beedub and I differ in opinion - he likes a stove brewed salsa and I prefer a fresh one. Over the years (and many futile bouts of Rock Paper Scissors later), we've managed to find the perfect compromise - we make both and they go perfectly together.

Mr Beedub's Stove Salsa:
For 4 people:
1 x tin of unseasoned chopped tomatoes or pack of Pommi/ Italian tomatoes
1/2 a red onion
A sprinkle of Chinese 5 spice 
A squeeze of Gourmet Garden Thai spices (has crushed ginger, chili, garlic and coriander in it)

Fry the onions on low heat until translucent. Then add the tomatoes and spices and paste and slow cook to let the flavours infuse the sauce.

Although this might sound  more oriental than Mexican, trust me, it hold its own as a Huevos accompaniment because it shares many of the principle ingredients used in Mexican cooking. It's aromatic and very very tasty.

Beedub's Fresh Salsa:
For 4 people:
2 x Large tomatoes diced into 1cm pieces or a pack of cherry tomatoes quartered (I prefer cheeky cherries)
1 x Large, ripe avocado
1/4 to 1/2 red onion finely chopped (depending on your tolerance for onions) or you can use 2 spring onions
A bunch of coriander chopped roughly (again to your taste - it's my favourite herb so I pack it in)
Juice of 1 lime (or 2 if you like it tangy)
Salt and pepper to taste

Chop all the ingredients and mix together in a bowl , squeeze in the lime juice and garnish with more coriander. So easy and so delicious!

THE ASSEMBLY

There isn't a lot of cooking, which is exactly why I love this.
The eggs are the most complicated thing and if you can fry or scramble em you're away. We prefer scrambled but many restaurants serve their Heuvos fried.
Make the Fresh Salsa first and cover and pop in the fridge while you do the rest
If you fancy the Stove Salsa and Beans, I suggest making those first and keep on a really low heat while you quickly do the eggs which don't take long
Scramble the usual way whisking in a bowl with salt and pepper and a drop of milk if that's how you grew up having them.

Pop in the pan and cook to your taste. Mr Beedubs tip: keep the eggs gently moving for the first minite or so until they develop a nice creamy consistency and then let them settle on the heat.
A few minutes before the eggs are ready, pop your tortillas into a moderate, preheated oven to make them lovely and soft and warm.
When the eggs are ready plate up.
This is a very personal process so this is how we like to eat ours, but experiment and find the way that you like. Ours:
Put a warm tortilla on each plate
Lay the scrambled eggs on top of the tortilla
Spread some of the warm salsa across the top
If you have chorizo - lay some on the salsa
Top with a sprinkle of cheese and a dollop of sour cream or creme fraiche
Add a Tabasco squirt if you like it spicey
Add the fresh salsa on the side and beans if you have them
Garnish with a wedge of lime and a sprinkle of coriander

A word of warning: it's no good for breakfast in bed - unless you want to ruin your Egyptian count threads, use the table...