Huevos Rancheros Recipe for a Contemporary Take on Traditional Mexican Ranch Eggs
My huevos rancheros recipe makes a contemporary take on the traditional Mexican ranch eggs. With my reinterpretation of this classic Mexican breakfast eggs dish, you get a little velvety egg yolk, the chilli bite of the spicy salsa, a little crunch from the corn ‘powder’, and the robustness of the refried beans with each mouthful. This elegant version is ideal for a fancy breakfast or brunch with friends and it comes together quickly.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 2 farm-fresh free range eggs
- 2 ripe Roma tomatoes (finely chopped)
- 1 small white onion (finely chopped)
- 1 or 2 cloves of garlic (crushed)
- 1 small chilli (your choice of heat!)
- 1 good dash of olive oil
- 4 corn tortillas (or a good couple of handfuls of corn chips, if you can’t get tortillas)
- 1 tin of refried beans (no, you don’t have to make them yourself!)
- 1 bunch cilantro…err coriander (finely chopped)
Instructions
- 1
Over medium heat add the olive oil and then the onions to a pan.
- 2
Start boiling water in a pan for the poached eggs.
- 3
When the onions are translucent, add the garlic.
- 4
Place the refried beans in a saucepan over low heat.
- 5
Add the chili and then add the chopped tomatoes to the onions and garlic and let the sauce reduce.
- 6
If you have fresh corn tortillas (you’re a lucky cook!) toast them in a pan.
- 7
Blend the crisp corn tortillas (or corn chips) in a blender.
- 8
Season the sauce as necessary. It should be a nice dark red.
- 9
When the sauce is ready, poach your eggs.
- 10
Place a decent scoop of refried beans in the bowls.
- 11
Sprinkle a little of the corn ‘powder’ over this.
- 12
Place the poached eggs on top.
- 13
Spoon the salsa over the egg, leaving the yolk exposed.
- 14
Sprinkle a little more corn ‘powder’ over the salsa and add the coriander!
- 15
Looks pretty. Tastes even better.