Drop Down Menu

Paul Rankin cooked this Mexican dish for Justin Lee Collins on Drop Down Menu

Serves 4

• 8 flour tortillas
• 1 tbsp butter
• 8 fresh farm eggs
• 4 tbsp soured cream
• 2 tbsp chopped coriander leaves

For the beans

• 200g black turtle or pinto beans
• 2 cloves garlic, lightly crushed

For the ranchero sauce

• 2 tbsp vegetable oil
• 1 small onion, finely chopped
• 1 small clove garlic, finely chopped
• 500g plum tomatoes, peeled, deseeded and chopped
• 2 fresh green chillies, deseeded and sliced
• 1-2 tbsp barbecue sauce (optional)

1. For the beans, place the beans in a saucepan with the garlic and cover with 1½ litres water. Simmer until just starting to split then season with salt and pepper and keep warm.

2. For the ranchero sauce, heat the vegetable oil over a moderate heat. Add the onion and garlic and gently fry for about 5 minutes until the onion is soft. Add the tomatoes, chilli, and barbecue sauce (if using). Simmer for a further 5 minutes or so until the sauce is thick and chunky.

3. Pile the tortillas onto a plate and cover with cling film. Warm for 2 minutes in a microwave at 50% power. Alternatively, gently heat them under a grill.

4. Finally melt the butter in a non-stick frying pan and fry the eggs the way you like them.

5. To serve, fold a tortilla in half and place it on the edge of a warm plate. Spoon on some ranchero sauce and beans and place the eggs beside. Top the beans with a little soured cream and sprinkle with the fresh chopped coriander before serving.