Huevos rancheros

Ingredients

• 4 smallcorn tortillas
• 1 can (411 g; 14.5 oz)no-added-salt diced tomatoes, drained
• 1 tspground cumin
• ⅛ tspcayenne pepper (optional)
• ½ tspkosher salt
• 4 largeeggs
• 14 g (½ oz; about ¼ cup)part-skim mozzarella, shredded
• To tastefresh coriander

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Warm the tortillas

   Arrange the tortillas on a baking tray and bake for 3 minutes on each side.

3. 3

   Simmer the sauce

   Meanwhile, put the tomatoes, cumin, cayenne pepper and salt in a medium non-stick frying pan. Bring to the boil over a medium-high heat, then lower the heat to medium-low, cover and cook for 3 minutes, or until slightly thickened.

4. 4

   Cook the eggs

   Crack an egg into a measuring cup and carefully slide it into the tomato mixture. Repeat with the remaining eggs. Cover and simmer for 2½–3 minutes, or until the whites are fully set and the yolks are just beginning to thicken.

5. 5

   Finish and serve

   Put one tortilla on each plate. Spoon over the tomato mixture and eggs, then sprinkle with mozzarella and coriander.

What are huevos rancheros?

Huevos rancheros, meaning “ranch-style eggs”, is a Mexican breakfast dish traditionally built around eggs, tortillas and a tomato-based sauce. It is also popular across the American Southwest, with many home cooks making their own version.

Here, tinned tomatoes and a short simmer make the sauce practical for a 15-minute meal. Cumin and optional cayenne bring warmth, while the tortillas provide a base for the eggs and sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 10g protein, 18g carbs, 7g fat.

The tortillas and tomatoes provide most of the carbohydrates, while the eggs contribute protein and much of the fat. The mozzarella adds a little more protein and fat; serve with vegetables or fruit alongside for a more varied plate.

Choosing the ingredients

Tortillas: Small corn tortillas give the dish its characteristic corn flavour. Warming them in the oven makes them pliable and ready to catch the sauce.

Tomatoes: Draining the tinned tomatoes helps keep the sauce from becoming watery. No-added-salt tomatoes let you season the mixture with the measured kosher salt.

Cheese and herbs: A little shredded mozzarella adds a mild, soft finish. Fresh coriander brings a bright note; add it just before serving.

Getting the sauce right

The tomato mixture should simmer until it has thickened slightly, rather than reducing to a dry paste. Stir it as needed so the tomatoes heat evenly and do not catch on the base of the pan.

A medium non-stick pan gives the eggs room to settle into the sauce and helps prevent sticking. Keep the sauce at a gentle simmer when adding the eggs.

Cooking eggs to your liking

Sliding each egg in from a measuring cup makes it easier to place it gently in the pan. Leave space between the eggs so their whites can set without merging too much.

The stated 2½–3 minutes gives whites that are fully set and yolks that are only beginning to thicken. If you prefer firmer yolks, continue cooking and check frequently.

Warming the tortillas

Bake the tortillas for 3 minutes per side, as directed, and keep an eye on them so they do not dry out or become brittle. They should be warm and flexible enough to lift onto plates.

Since the tortillas finish before the eggs, prepare the sauce while they bake. Serve promptly so the tortillas stay warm under the topping.

Serving ideas

Serve one tortilla with an egg and plenty of tomato mixture on each plate. The sauce acts as a topping as well as a way to bring the tortilla and egg together.

For a more substantial meal, serve with beans or sliced avocado. A simple green salad or fresh fruit can make a lighter accompaniment.

Recipe notes & tips

• Drain the tomatoes well so the sauce thickens in the short cooking time.
• Use a measuring cup to slide each egg gently into the pan.
• Keep the tomato mixture at a gentle simmer once the eggs are added.
• Check the tortillas as they bake, as small ones can dry out quickly.
• Add the coriander just before serving for a fresher flavour.

Variations

• More heat: Increase the cayenne a little if you like a spicier sauce.
• Milder sauce: Leave out the optional cayenne.
• Riper flavour: Add freshly chopped ripe tomatoes in place of some of the tinned tomatoes.
• Different cheese: Use another mild, finely grated cheese instead of mozzarella.
• Extra freshness: Serve with sliced avocado or a squeeze of lime.

Common mistakes to avoid

• Watery sauce: Drain the tomatoes well before adding them to the pan.
• Overcooked tortillas: Watch them closely and take them out once warm and flexible.
• Broken yolks: Crack each egg into a cup first, then slide it carefully into the sauce.
• Unevenly cooked eggs: Keep the sauce at a gentle simmer and cover the pan.
• Dry eggs: Check them at 2½ minutes and stop cooking once the whites are set to your liking.

How to store

Store leftover tomato sauce and eggs in a covered container in the fridge and use within 2 days. Reheat gently in a covered pan until hot throughout; warm the tortillas separately and add the cheese and coriander when serving. The eggs may firm up further when reheated.

Frequently asked questions