Huevos Rancheros

1.   First, make your crispy shallots. Top and tail the shallots and remove the skin. Using a sharp knife, carefully slice into thin rings. Add to a small bowl separating them into their individual layers. Sprinkle over the cornflour and toss until all the shallot rings are coated.

2.   Heat approximately2cm vegetable oil in a heavy-bottomed saucepan over a medium-high heat. Test the oil is hot using a small piece of bread - you want the oil to sizzle immediately when the bread is dropped in but not brown too quickly. In batches, carefully drop the coated shallots in the oil and fry for 3 - 4 minutes until the shallots are golden and crisp. Remove the shallots from the oil using a slotted spoon and allow to drain on a piece of kitchen roll. Set aside until ready to serve.

3.   To make the beans, place a large pan over a medium heat. Heat the oil before adding the shallots. Allow to gently fry for 2 - 3 minutes until they begin to soften. Add the garlic along with a large pinch of salt and continue to fry for another minute.

4.   Sprinkle in the paprika, cumin and cinnamon and fry the spices for 1 minute, stirring continuously to ensure they do not burn. Add the pepper and stir again.

5.   Pour in the choppedtomatoes and black beans. Fill one of the cans 1/3 full of water and add to thepan. Add the honey and chilli sauce and season with a little cracked blackpepper. Bring the pan to a gentle bubble before turning down the heat allowing to simmer for 8 - 10 minutes, stirring occasionally.

6.   Just before serving, heat a little oil in a frying pan over a medium heat. Carefully crack in the eggs and fry for as long as desired - 3-4 minutes for a crisp edge and runny yolk. Spoon the beans onto a large platter and top with the eggs.

7.   Add the sliced chilli and avocado before sprinkling with the coriander leaves. Finish the plate with lime wedges and serve alongside the toasted soft tacos.

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