Huevos Rancheros

Ingredients

• 60 ml, dividedvegetable oil
• 2corn tortillas
• 4tomatoes, diced
• 1 bunchfresh coriander, chopped
• ½ medium (about 75 g)onion, diced
• 2serrano chilli peppers, deseeded and diced
• 1 clovegarlic, finely chopped
• 240 mlwater
• ½ teaspoonchicken stock granules, if desired
• 2 largeeggs
• to tastesalt

Instructions

1. 1

   Fry the tortillas

   Heat 30 ml of the oil in a large frying pan until sizzling. Add the tortillas and fry, turning once, until golden and crisp. Drain on kitchen paper.

2. 2

   Simmer the sauce

   Put the tomatoes, coriander, onion, serrano peppers and garlic in a saucepan. Add the water and stock granules, if using, and bring to a simmer. Cook, stirring, just until the vegetables have softened. Remove the sauce from the pan and set aside.

3. 3

   Cook the eggs

   Wipe out the frying pan and add the remaining 30 ml of oil. Heat over a medium heat until sizzling, then add the eggs. Cook them to your preferred doneness and season with salt.

4. 4

   Assemble the plates

   Put one crisp tortilla on each of two plates. Top each with a fried egg and some of the huevos rancheros sauce.

What are huevos rancheros?

Huevos rancheros, meaning “ranch-style eggs”, is a Mexican breakfast dish built around eggs, tortillas and a tomato-based salsa. It is often served as a hearty morning meal, with regional and household variations in the sauce and toppings.

This version keeps the components simple: crisp fried corn tortillas, eggs cooked separately and a quick simmered sauce with tomatoes, coriander and serrano chilli.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 9g protein, 40g carbs, 19g fat.

The tortillas and vegetables provide most of the carbohydrates, while the oil contributes much of the fat. Eggs provide protein as well as some fat. To balance the plate, serve with a side of beans or extra vegetables.

The crisp tortilla base

Frying the tortillas in oil gives them a crisp, tostada-like texture that holds up under the egg and sauce. Turn them once so they brown on both sides, then drain them on kitchen paper.

A quick tomato sauce

Fresh tomatoes, onion, garlic and coriander form the base, while serrano peppers add heat. The recipe simmers the vegetables briefly, so they soften without losing all their freshness.

Stock granules are optional. If you leave them out, season the sauce to taste along with the eggs.

Adjust the chilli heat

Deseeding the serranos reduces some of their heat, while keeping the seeds generally makes the sauce hotter. For a milder plate, use fewer peppers; for more heat, use more, as the recipe description suggests.

Cook the eggs to order

The method leaves the eggs’ doneness up to you. Keep an eye on them as they cook, then season with salt before assembling.

For a runny yolk, serve promptly after adding the sauce so the crisp tortilla has less time to soften.

Serve straight away

Assemble each portion with one tortilla, one egg and sauce. The contrast between the crisp base, tender egg and soft, saucy vegetables is best enjoyed while the tortillas are still crisp.

Serve with beans or sliced avocado if you want to make the breakfast more substantial.

Recipe notes & tips

• Have the sauce ingredients chopped before you start cooking.
• Fry the tortillas until crisp so they do not become soggy as quickly under the toppings.
• Use a wide frying pan to give the tortillas room to brown.
• Simmer the sauce only until the vegetables soften, as directed.
• Adjust the number of serrano peppers to suit your preferred heat level.
• Assemble the plates just before serving to keep the tortillas crisp.

Variations

• Milder sauce: Use one serrano pepper or omit them for a gentler heat.
• Hotter sauce: Add more serrano peppers to increase the chilli kick.
• Richer topping: Add sliced avocado just before serving.
• More filling: Serve with cooked beans alongside the tortillas.
• Fresh finish: Add extra chopped coriander at the table.

Common mistakes to avoid

• Soft tortillas: Fry them until golden and crisp, then drain on kitchen paper.
• Overcooked sauce: Stop simmering as soon as the vegetables have softened.
• Too much chilli: Start with fewer serranos and add more next time if you prefer extra heat.
• Overcooked eggs: Watch them closely and remove them when they reach your preferred doneness.
• Soggy base: Assemble the tostadas just before serving rather than letting them sit under the sauce.

How to store

For the best texture, serve the assembled tostadas straight away. Refrigerate any leftover sauce in a covered container and use within 3 days; reheat it in a saucepan until hot. Store tortillas and eggs separately if possible, as assembled leftovers will soften.

Frequently asked questions