Huevos Rancheros Recipe

Crispy tortillas, warm tomato-chilli salsa, refried beans and fried eggs — huevos rancheros is the kind of breakfast that turns an ordinary morning into a small celebration.

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Servings

4 servings

Calories

560

Ingredients

• 4 corn tortillas
• 4 eggs
• 400 g chopped tomatoes
• 1 small onion, chopped
• 1 green chilli, chopped
• 2 garlic cloves, crushed
• 400 g refried beans, warmed
• 1 tbsp olive oil
• 1 tsp ground cumin
• Fresh coriander and lime wedges, to serve
• Salt and black pepper
• Crumbled feta or cotija (optional)

Instructions

1. Warm the olive oil and soften the onion and chilli for 5 minutes, then add garlic and cumin and cook 1 minute more.
2. Pour in the tomatoes, season, and simmer 10 minutes until the salsa thickens.
3. Meanwhile warm the beans and fry or warm the tortillas in a dry pan until lightly crisp at the edges.
4. Fry the eggs in a little oil until the whites set and the yolks are still runny, seasoning lightly.
5. Spread beans over each tortilla, spoon over salsa, and top with a fried egg.
6. Finish with coriander, a squeeze of lime and crumbled cheese, and serve immediately.

Pro tips

• Warm the tortillas just before serving so they stay crisp under the beans.
• Keep yolks runny; they become part of the sauce when broken.
• A spoonful of pickled jalapenos adds a welcome sharp bite.
• Make the salsa ahead; it keeps 3 days in the fridge and improves overnight.

Frequently asked questions