Huevos Rancheros

If, like me, you wake to one of those mornings when you stumble out of bed after a heavy night on the sauce, blurrily survey the carnage that was once your house then try to steady yourself to cook some breakfast as your stomach churns like a cement mixer. Try this Mexican version of a full English. It really is a hangover cure on a plate. Grease, spice, protein and carbs......get in my belly! For two:

Ingredients:

Eggs - 4

Corn Tortilla - 2

Chorizo sausages - 4 (I use the Brindisa Brand)

Tinned black beans (Turtle beans) - 1/2 can

Tinned chopped tomatoes - 1 can

Smoked paprika - 1 tsp

Chilli powder - 1 tsp

Garlic - 1 clove, chopped

Onion - 1 small, finely chopped

Cumin seeds - 1/2 tsp

Red wine or Sherry Vinegar - 1 tbsp

Sugar - 1 tbsp

Olive oil

Lancashire Cheese - 50g, grated

Method:

Heat your oven to 190c and cook the sausages on a tray. Gently fry the onion and garlic in a little olive oil until soft. Chuck in the chilli, paprika and cumin seeds and fry for another minute or so. In with the tomatoes, sugar, vinegar and a seasoning of salt and pepper. Gently simmer for 10 minutes then add the black beans to heat through.

Fry the tortilla in more olive oil until golden and crisp then drain. Fry the eggs in the same pan. Plate up with a crisp tortilla on the bottom, tomato sauce, eggs, chorizo then the cheese. Drizzle with the chorizo oil and demolish with copious amounts of strong coffee. Feeling better?