This delectable Mexican dish is a combination of the famous Huevos Rancheros and Frijoles Refritos - everything can be made better with the addition of refried beans! The creaminess of the egg and the slight spice of the beans really complement each other - if you’re not vegetarian, why not try adding some bacon for a smokey breakfast twist?

Ingredients

4 tortilla wraps

1 tbsp oil

1 medium onion - chopped

200g bacon - chopped (optional)

1 large can baked beans

4 button mushrooms - chopped

4 eggs

400g tinned chopped tomatoes 

salt 

freshly ground black pepper

½ tsp chilli powder

1 tsp smoked paprika

1 clove of garlic crushed

sour cream to serve

freshly ground black pepper and flaked sea salt to serve.

Method

1. Preheat the oven to 180c, and fold each tortilla wrap to line individual oven-proof bowls - bake until they’re crisp, approximately 10 minutes, then remove from the oven.

2. In a large pan fry the onion and garlic until soft, but not browned. 

3. Add the bacon and continue to fry for 3 - 4 mins. Add the chopped mushrooms and fry for a further 3 minutes.

4. Stir in the beans, tomatoes, chilli powder and smoked paprika. then cook for 10 minutes stirring occasionally to prevent burning and season to taste with salt and pepper. After this is finished, turn off the heat. 

5. Add boiling water to a deep frying pan until half full and continue to simmer on a medium heat. Crack 1 egg into a small bowl and gently place it into the simmering water to poach. Repeat with the remaining eggs and poach for 4 to 5 minutes, until they’re cooked, but with a soft yolk.

6. Remove from the water and trim the egg to fit into the tortilla using a small glass or pastry cutter. 

7. Spoon the tomato mixture evenly between the cooked tortillas, then place one poached egg on top. Add a pinch of freshly ground pepper and sea salt flakes on top of the egg and serve with a small bowl of sour cream.