Huevos rancheros

December 4, 2012 (Last Updated: January 11, 2019)

Huevos rancheros is a Mexican classic. Who can say no to fried eggs smothered in a tasty homemade salsa served with warm tortillas? This is a dish bursting with flavour, the perfect start to your day!

Recipe and styling by Leila Saffarian 

Print Recipe

Huevos rancheros

Serves: 6
Cooking Time: 35 mins

Ingredients

  • 6 fresh tortillas
  • 6 large free-range eggs
  • 2 spring onions, chopped, to serve
  • fresh coriander, to serve
  • chopped red chilli, to serve

  • Salsa

  • 60ml (¼ cup) olive oil
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 1 x 410g tin chopped tomatoes
  • 5ml (1 tsp) dried chilli flakes
  • 5ml (1 tsp) ground cumin
  • 1 green chilli, chopped
  • 2,5ml (½ tsp) sugar
  • salt and freshly ground black pepper, to taste

Instructions

1

For the salsa, heat 30ml (2 tbsp) olive oil in a large non-stick frying pan. Add the chopped onion and garlic and fry over medium-high heat, about 3 minutes.

2

Add the tomatoes, chilli flakes, cumin, green chilli, sugar and seasoning.

3

Reduce the heat to medium and simmer gently until the salsa has reduced slightly, about 15 – 20 minutes.

4

Heat 15ml (1 tbsp) of olive oil in a separate pan. When hot, add the tortillas and fry lightly until puffed, about 1 minute on each side. Remove from the pan and set aside.

5

Heat the remaining oil in a large non-stick frying pan over high heat and fry the eggs quickly so that they are crisp on the edges and the yolks remain soft.

6

To serve, spoon salsa onto the tortillas, top with a fried egg and scatter with spring onions, fresh coriander and red chilli.

 

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December 4, 2012 (Last Updated: January 11, 2019) By
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