*Heuvos Rancheros*
Serves 2

When I first moved over here the idea of eating eggs and beans together in one sitting seemed totally outrageous to me.  I have since learned to love this combination and this is one outrageously delicious way of having them with a tasty Tex Mex Twist!

1 TBS vegetable oil
2 corn tortillas (8 inches in diameter)
4 medium free range organic eggs
4 heaped TBS of refried beans
(I used Discovery brand)
4 TBS spicy tomato salsa
sea salt and freshly ground black pepper
2 tsp chopped fresh coriander leaves
30g of grated strong cheddar cheese
quacamole and dairy sour cream to serve

Pre-heat the oven to 200*C/400*F.  Heat half of the oil in a nonstick skillet until hot.  Fry the tortillas on both sides until just starting to brown, then place on a baking tray.  Set aside.

Add the rest of the oil to the pan.  Crack in the eggs and fry them until they are just set, making sure the yolks are still soft. 

Spread 2 TBS of the refried beans over each tortilla.  Top each with 2 TBS of the salsa.  Place the eggs carefully on top.  Season to taste with sea salt and cracked black pepper.  Sprinkle each with half the cheese and the coriander.

Bake in the oven just until the cheese has melted.  Remove from the oven and place on two heated plates. Top each serving with some guacamole and sour cream if desired.