Mexico / Breakfast
Huevos Rancheros
Huevos Rancheros (Spanish for "eggs ranch-style") is a traditional Mexican country breakfast. From its home in Mexico, the dish has spread throughout the Americas.
Ingredients
- vegetable oil, 45 ml3 tbsp
- onion, medium, chopped1
- garlic, optional, minced1 clove
- chilli, chopped, to taste
- chili powder1 pinch
- plum tomatoes, peeled, seeded and chopped4
- corn tortillas2
- egg2
- sugar1/2 tsp
- salt, to taste
- pepper, to taste
- cilantro or parsley, or parsley; optional, finely chopped1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and sauté until softened but not brown (4–5 minutes).
Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.
Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.
In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.
