huevos rancheros

Huevos rancheros, which means in Spanish “Ranger’s Eggs” is a popular breakfast dish with eggs, originally from rural Mexican farms. The basic form of huevos rancheros are eggs served on corn tortillas with a tomato/chili sauce. It is often served with rice, refried beans, avocado or guacamole. In its cosmopolitan version, it often comes accompanied with dairy products such as sour cream and cheese.

This is an easy dish to make however it requires some preparation: the refried bean paste, the tomato sauce and the fried eggs require some cooking and then some mounting. However this is one of the best dishes I know for late mornings (even better for hangovers mornings) or for brunch with friends (up to 6 people otherwise the coordination of the fried eggs might be a bit tricky with too many people over).

So what to keep in mind for Huevos Rancheros?

  • Make sure your tomato sauce is consistent (and not too watery) before you stop simmering it.
  • The salt seasoning is quite tricky on this dish, so make sure you taste everything before mounting to make sure you have enough salt.
  • Same thing goes for the chili. Chili is at the heart of the original recipe of this dish so it is required here, however check with your guests what is their “temperature” tolerance!
  • You have a vegan friend coming over. Do not worry. You can make them “No-Huevos Rancheros”. Mount the tortilla with the beans, the tomato-sauce, and the crushed avocado. Add some coriander leaves and if you have, some lettuce leaves it will be delicious an you will make very happy vegan friends!
  • You do not need to melt the cheese, but I really think it adds something to the recipe.

I hope you will enjoy it, and if you need help with anything, just write a comment and I will gladly answer you!

PS: Thanks to my friend Laura for the avocado addition to the recipe! 😉

Print Recipe
Huevos Rancheros. A great breakfast & brunch option. Yum
Huevos rancheros, which means in Spanish "Ranger's Eggs" is a popular breakfast dish with eggs, originally from rural Mexican farms. It is served today on wheat or corn tortillas with refried beans, grated cheese, avocado and other delicious ingredients.
Prep Time 10 minutes
Cook Time 30 minutes
Prep Time 10 minutes
Cook Time 30 minutes
  1. Start by cleaning the coriander (or parsley) leaves and by chopping the shallots & garlic. Put the shallots first in a frying pan (has to be a bit deep as you will prepare everything in this pan) with a little bit of olive oil. When they are golden and transparent, add the garlic and cook for 2 minutes. Reserve in a bowl.
  2. Chop the bell pepper into cubes and put them in the same frying pan you used for the onions. Cook it on medium fire for 10 minutes stirring regularly.
  3. Add the canned tomatoes, the onion and garlic, the cumin, the dried chili flakes, salt and pepper and let it simmer until the water has evaporated and that you end up with a consistent tomato texture.
  4. Pre-heat the oven to 150°C/300°F.
  5. In a separate pan prepare the bean paste. Get 2 bean cans, open them, drain the beans under running water and put them in the pan. Cover them with water and cook them on low fire. With a wooden spoon crush them in the pan while they are cooking. Keep on crushing until they become a paste, and keep on cooking until the water disappears. Add salt, chili flakes and some of the fresh coriander (or parsley) to the bean paste and reserve.
  6. Start preparing the eggs. In a frying pan add some oil heat it up and prepare your fried eggs sunny side up.
  7. In a microwave put a tortilla on a plate with grated cheese and cook it for 30 seconds. Take it out.
  8. Crush an avocado to serve as a side and add 1/2 lime juice to it with some salt.
  9. On top of the cheese add 2 spoons of bean paste, the tomato sauce, fresh coriander (or parsley) leaves the fried egg and salt and pepper. Drizzle some lime juice on top. Repeat to serve all of your guests and bon appétit!
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