Huevos Rancheros

Huevos Rancheros

Huevos Rancheros

Now I can see why they say this breakfast cures hangovers. It’s spicy, saucy, dippy eggy and comfortingly scooped up with torn pieces of carb-rich tortilla.

Hailing from Mexico, Huevos Rancheros, “Ranchers Eggs”, are traditionally fried eggs served on lightly fried corn tortillas topped with a tomato-chilli sauce. Refried beans, Mexican-style rice, slices of avocado, or guacamole sometimes accompany this breakfast. The Latin American dish spread beyond Mexico and now is popular in parts of the US.

1 tbsp olive oil
1 small onion, chopped
1 small red pepper, chopped
1-2 cloves of garlic (crushed)
1 tsp dried oregano
1 tsp chilli powder or fresh chopped chilli (adjust to suit you)
1 tin chopped tomatoes
4 eggs
2 large tortillas (griddled)
fresh coriander
fresh lime
salt & pepper to taste

1. heat the oil and add onion, garlic, oregano, chilli powder and cook for 5 mins or until soft
2. add the tomatoes and cook, quite high, for 10-15 mins (let the sauce bubble – the longer you cook it the richer the sauce)
3. make little wells in the sauce and crack the eggs into each well
4. put a lid on the pan and, still on a moderate heat, cook for 3-5 minutes (depending on how you like your eggs cooked)
5. meanwhile griddle (in a hot dry pan if you don’t have a griddle) your tortillas on both sides until they start to go gently golden
6. when the eggs are ready, remove the lid, scatter fresh coriander over the top and a squeeze of fresh lime and dig in

Serves 2| Time: 15/20 mins

recipe from: adapted from internet research

3 responses to “Huevos Rancheros

  1. Ohhhh…. I just made this and I am in heaven! Superb. So full of flavor and quite easy to assemble and the only change I’ve made by adding some parmesan cheese on top. Do use lime to drizzle before digging in as it adds this last kick that’s needed. Thanks for the recipe.

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