Huevos rancheros – Mexican-style eggs Recipe
Huevos rancheros is a breakfast straight from Mexican ranches – fried eggs served on a tortilla with tomato sauce and toppings. It’s a bit like shakshuka, but instead of one big pan in the middle of the table, everyone gets their own portion on a plate. It’s a great way to turn ordinary eggs into a colourful weekend meal.
Huevos rancheros is a breakfast that was originally meant to feed people doing hard physical work on ranches – that’s why it’s hearty, spicy and full of protein. The combination of a lightly crisped tortilla, thick tomato sauce and runny yolk is a bit like shakshuka, but in a convenient individual portion.
Chef's tips
Cook the tomato sauce until it really thickens – if it’s too runny, it will soak into the tortilla and the whole dish will turn mushy. Fry the eggs over medium heat, not on maximum: the whites should set without brown, rubbery edges, and the yolks should stay runny. If you’re using a hotter chili, add it gradually and keep tasting the sauce so you don’t overdo the heat first thing in the morning.
How to serve
Huevos rancheros are ideal as a lazy weekend breakfast with a mug of black coffee or a big jug of cold brew. Put a bowl of Mexican-style beans, sliced avocado and a few limes for squeezing on the table so everyone can adjust the flavours and heat to their liking. It’s also a great brunch dish when you invite friends over for a late breakfast instead of classic sandwiches.
Ingredients
- egg fresh - 4 pieces
- corn or wheat tortilla medium size - 4 pieces
- canned tomatoes chopped - 200 g
- onion finely chopped - 0.5 pieces
- garlic chopped - 1 clove
- fresh chili pepper finely chopped, deseeded for a milder version - 0.5 pieces
- vegetable oil for frying the sauce, tortillas and eggs - 3 tablespoons
- ground cumin optional - 0.25 teaspoons
- fresh coriander chopped for sprinkling - 5 g
- white cheese such as feta or salad cheese crumbled, optional - 40 g
- salt to taste
- black pepper to taste
Preparation
- Heat 1 tablespoon of oil in a frying pan. Add the onion and fry for 3–4 minutes over medium heat until softened. Add the garlic and chili pepper and fry for 1 more minute, stirring.
- Add the canned tomatoes, cumin, a pinch of salt and pepper. Cook for 8–10 minutes until the sauce thickens and some of the liquid evaporates. Taste and adjust the seasoning if needed.
- Heat 1 tablespoon of oil in a second pan. Lightly fry the tortillas for 30–40 seconds on each side until they are slightly golden and flexible but not crispy. Transfer them to plates – one tortilla per serving.
- In the same pan add the remaining oil. Crack in the eggs and fry for 3–4 minutes over medium heat until the whites are set and the yolks remain runny (or longer if you prefer firmer yolks).
- Spoon a portion of hot tomato sauce onto each tortilla and place a fried egg on top. Sprinkle with chopped coriander and crumbled cheese. Serve immediately.
Storage
Store any leftover tomato sauce in an airtight container in the fridge and reheat gently in a pan before serving. Cook the eggs and warm the tortillas fresh each time so they don’t dry out or go soggy.
