Huevos Rancheros

Huevos Rancheros
Best recipe review Breakfast eggs! 4.8/5 Nice and spicy - I love these with freshly squeezed orange juice. Paul R Smith

Servings:	Serves 2
Calories per serving:	568
Ready in:	20 minutes
Prep. time:	5 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th January 2013

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

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 tablespoons (45ml) vegetable oil
• 1 medium onion, peeled and finely chopped
• 1 clove Garlic, peeled and crushed
• A pinch chili powder
• 4 plum tomatoes, peeled, seeded and chopped
• 2 corn tortillas
• 2 free range eggs
• Chopped chilli peppers, to taste
• sea salt and freshly ground black pepper, to taste
• 1 tablespoon freshly chopped coriander or parsley

Method

1. To prepare the ranchero sauce, in a frying pan, heat 1 tablespoon oil over medium heat
2. Add the onion and garlic, and sauté until softened, 4 or 5 minutes
3. Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer
4. Simmer for about 10 minutes, until the sauce begins to thicken
5. Add the coriander or parsley, turn off the heat and cover the pan to keep the sauce warm
6. In another frying pan, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain
7. If necessary, add additional oil to the second frying pan and fry the eggs until they are "sunny-side up".
8. Transfer the eggs to the tortillas, and cover with the ranchero sauce
9. Serve immediately

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