Shatta Huevos Rancheros

Huevos rancheros meets Palestinian Shatta in this fiery, flavour-packed breakfast recipe. Crispy tortillas, eggs, beans, avo, salsa, and a hit of Habanero Shatta come together for a plate that’s fresh, spicy, and made for slow weekend mornings. It’s familiar, unexpected, and exactly the kind of cross-kitchen moment Fil was made for.

Ingredients

For the beans

• 1 tbsp olive oil
• 400g black beans, drained and rinsed
• 1 tsp Fil’s Habanero Shatta
• 1 tsp ground cumin
• Salt and pepper, to taste
• Splash of water, if needed

For the eggs

• 4 medium sized eggs
• 1 tbsp olive oil

To serve

• 4 small tortillas
• 200g tomato salsa (store bought is fine!)
• 2 tsp Fil’s Habanero Shatta
• 1 avocado, sliced
• Fresh coriander, for garnish
• Lime wedges

Method

1. Start with the beans: Heat olive oil in a pan. Add the black beans, cumin, salt and pepper.
2. Cook for 5 minutes, gently mashing some of the beans with the back of a spoon.
3. Stir in Fil’s Habanero Shatta. Add a splash of water if needed to loosen.
4. Move onto your eggs: Heat olive oil in a separate pan and fry the eggs until the whites are set and the yolks are still runny. Poached can work, but fried is the way.
   
5. A few minutes before serving, toast the tortillas in a dry pan until warm.
6. To serve, spread the beans over the warm tortillas. Top with tomato salsa, fried eggs, avocado and Fil’s Habanero Shatta. Finish with coriander and a squeeze of lime.

Sahtein and Enjoy ❤️