Huevos Rancheros

Ingredients

• 2 tbsp (30 ml)neutral oil
• 8small corn tortillas
• ¼ mediumonion, chopped
• 411 g (14.5 oz; 1 can)fire-roasted tomatoes
• 60 ml (¼ cup), or 1roasted green chilli, or jalapeño, chopped
• 120 ml (½ cup)chicken stock or vegetable stock, preferably no-salt
• 1 tsporegano, preferably Mexican
• ½ tspground cumin
• 480 ml (2 cups), optionalrefried beans
• 8eggs
• 2 tbsp (about 8 g)fresh coriander, chopped
• 2 tbsp (about 15 g)queso fresco, crumbled
• to tastesalt

Instructions

1. 1

   Make the salsa

   Heat about 1 tbsp of the neutral oil in a saucepan. Add the onion and cook until soft but not browned. Stir in the tomatoes, green chilli, stock, oregano and cumin. Bring to a simmer and cook until slightly thickened, 7–10 minutes. Taste and season with salt.

2. 2

   Warm the beans

   If using refried beans, warm them.

3. 3

   Fry the tortillas

   Meanwhile, heat 1–2 tbsp of neutral oil in a heavy frying pan. When hot, carefully fry the tortillas until lightly crisp and golden, turning once, for 15–20 seconds per side. Drain them on paper towels or a wire rack.

4. 4

   Cook the eggs

   When the tortillas are done, fry the eggs sunny-side up in the same pan, cooking them to your preferred doneness.

5. 5

   Assemble and serve

   Arrange the fried tortillas on plates, slightly overlapping. Spoon salsa over them and place an egg on each tortilla, then add a little more salsa over the eggs. Serve the refried beans on the side and finish with coriander and queso fresco.

What are huevos rancheros?

Huevos rancheros is a Mexican breakfast dish built around eggs, tortillas and salsa. Its name means “ranch-style eggs”, and the combination is hearty enough for brunch or a simple supper.

This version layers crisped corn tortillas with a quick fire-roasted tomato salsa and fried eggs. Refried beans, coriander and queso fresco add extra texture and flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 273 calories, 14g protein, 23g carbs, 14g fat.

The tortillas and beans provide most of the carbohydrates, while the eggs contribute protein and the oil and eggs supply much of the fat. To round out the plate, serve with extra fresh vegetables or a simple salad alongside.

Build a balanced salsa

Tomatoes: Fire-roasted tinned tomatoes give the salsa a smoky note and make it quick to prepare. Simmer them with the stock until the mixture thickens slightly so it sits neatly on the tortillas.

Chilli: Roasted green chilli gives a rounded heat, while chopped jalapeño is an alternative. Adjust the amount to suit your preferred spice level.

Keep the tortillas crisp

Hot oil: Fry the tortillas briefly in hot oil, turning once, until they are lightly golden and just crisp. A heavy pan helps the oil stay hot as you work.

Drain well: Set the tortillas on paper towels or a wire rack after frying. This helps keep them from becoming greasy before assembly.

Cook the eggs to order

Sunny-side up: The recipe uses fried eggs, with the yolks cooked to your preference. Keep the heat controlled so the whites set without overcooking the edges.

Work in batches if needed: Leave enough room in the pan to handle each egg carefully. Assemble soon after cooking so the eggs are warm when served.

Use the same pan

The method fries the tortillas and then the eggs in the same pan, saving on washing up. If the pan looks dry after the tortillas, add oil as needed from the measured amount.

The salsa simmers separately while you prepare the other components. Keep the beans warm if you are serving them, so everything reaches the table together.

Finish and serve

Arrange the tortillas with a slight overlap, then spoon on salsa and add an egg to each one. A little extra salsa over the eggs brings the components together.

Serve the refried beans alongside, then scatter over the coriander and queso fresco. The fresh herbs and crumbly cheese make a lively contrast to the warm salsa and eggs.

Recipe notes & tips

• Warm the refried beans while the salsa simmers to help the components come together on time.
• Use a wire rack to drain the tortillas if you want air to circulate around them.
• Fry the tortillas in batches so they have room to crisp evenly.
• Keep the salsa at a gentle simmer rather than a rapid boil as it thickens.
• Add the finishing coriander and queso fresco just before serving.

Variations

• Use jalapeño: Chop one jalapeño in place of the roasted green chilli.
• Choose vegetable stock: Use no-salt vegetable stock for a meat-free version.
• Add avocado: Serve sliced avocado alongside the assembled tortillas.
• Adjust the heat: Use less chilli for a milder salsa or more to taste.
• Skip the beans: Leave out the optional refried beans for a simpler plate.

Common mistakes to avoid

• Browning the onion: Cook it only until soft so it does not develop a browned flavour.
• Thin salsa: Simmer it for 7–10 minutes, until slightly thickened.
• Soft tortillas: Fry them until lightly crisp and golden, then drain before assembly.
• Crowding the pan: Fry tortillas in batches so they cook evenly.
• Overcooked eggs: Watch the eggs closely and stop cooking at your preferred doneness.

How to store

For the best texture, serve the assembled huevos rancheros straight away. Store leftover salsa and beans in separate covered containers in the fridge and reheat until hot; cook fresh eggs and tortillas when serving again.

Frequently asked questions