Huevos Rancheros is one of the most popular Mexican breakfasts, meaning Rancher’s eggs, originally served as a hearty breakfast in large farms.
Since I haven’t been to Mexico, urban or rural, the first time I had Huevos Rancheros was at our local cafe called Egg Factory. It didn’t blow my mind but it seemed interesting enough to make me want to research this utterly delectable breakfast that combined tortillas, eggs, salsa and refried beans. So I ploughed around the internet a bit for what constitutes a good Huevos Rancheros. The first thing I found out that it is anything but fancy. It is a regular homely Mexican breakfast, made with on-hand ingredients and quick to rustle up at any time. Now this gave me some hope that I could try recreating it in my kitchen.
You do need a few components to make a good Huevos Rancheros, so it makes sense to follow up this breakfast after a Mexican dinner night. Lesson here is, if you happen to cook a Mexican dinner using all the recipes from my Mexican fiesta, make sure you have plenty of leftovers to make this kickass breakfast. I know the pictures have turned out stunning (AHEM) but I wont take all the credit for that. This dish is so rich in colours and textures that it automatically lends itself to a good picture.
You’ll find all the basics you need to build an epic Huevos Rancheros breakfast in my Mexican Vegetarian section of recipes.
So what’s a Huevos Rancheros? It’s a shallow fried crisp tortilla topped with a fried or poached egg with refried beans, salsa and a spicy sauce to round it all up. I don’t claim that this is an authentic Mexican mama recipe, but I can assure you this can be easily made in an Indian kitchen 🙂
Huevos Rancheros - Vegetarian Mexican Recipes
For quick tomato sauce
- 3 tomatoes
- 2 chillies dried red
- 2 cloves garlic
- 1 green chilli
- 1 tsp olive oil
- 1 tsp adobo sauce
- 1/4 cup tomato puree
- 1/2 tsp oregano dried
- 2 tortillas
- 2 Eggs
- 4 tbsps Refried beans
- 4 tbsps corn salsa Charred
- tomato sauce Prepared hot
- coriander Finely chopped
- To make the sauce: In a microwave safe bowl, place the tomatoes with 3 tbsp water. Cover an microwave for 5 minutes on high power. Once cooled, peel off skins and allow to cool further.
- Using a pair of tongs, char the dried red chillies and green chillies on an open flame.
- In a small jar of the mixer, puree the skinned tomatoes, charred chillies and garlic.
- In a saucepan, heat the oil and add the prepared puree, tomato puree, salt, dried oregano and adobo sauce. Allow to come to a simmer and thicken slightly. Keep aside to top over the Huevos Rancheros.
- To start with, crisp up the tortillas, by either shallow frying or by baking in the oven or air fryer after a brush of oil.
- To fry the egg, heat 1 tbsp oil in a pan. Pour the egg carefully with the yolk intact. Spoon some hot oil from the sides of the pan over the yolk to set it from the top.
- Once done, remove with a wide spatula and place on the crisped up tortilla.
- Serve with 2 tbsp of refried beans on each tortilla on the side so as not to cover the yolk.
- Sprinkle the two salsas around the circumference of the yolk to give a burst of colour and flavours.
- Top with some of the prepared smoky tomato sauce and some finely chopped coriander.
- Serve immediately.
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