Huevos rancheros

Huevos rancheros
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make and 25 minutes to cook

Rick Stein is clearly a man who knows what’s needed to kickstart the day – this is possibly one of the best breakfasts ever. This popular Mexican dish is vegetarian food at its most hearty.

Nutrition: per serving

Calories
594kcals
Fat
23.1g (4.5 saturated)
Protein
25.7g
Carbohydrates
77.3g (5.5g sugar)
Salt
1.4g
Calories
594kcals
Fat
23.1g (4.5 saturated)
Protein
25.7g
Carbohydrates
77.3g (5.5g sugar)
Salt
1.4g

Ingredients

  • 3 tbsp sunflower oil
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 fresh jalapeños or 3 long green chillies, deseeded and finely chopped
  • ½ tsp dried chilli flakes
  • ½ tsp ground cumin
  • 400g can whole tomatoes
  • 1 tsp lime juice, plus wedges to serve
  • 1 tbsp chopped fresh coriander
  • 8 medium free-range eggs
  • Flour tortillas, warmed in the oven or according to packet instructions, to serve

Method

  1. Heat 1 tbsp oil in a frying pan over a medium heat. Add the onion and garlic and cook, stirring, for 7-8 minutes until soft but not browned. Add the fresh chillies, dried chilli and cumin and fry for a further 1-2 minutes until fragrant. Add the tomatoes, breaking them up with a wooden spoon.
  2. Gently simmer for 5 minutes or until slightly reduced and thickened – you want a pourable sauce. Season to taste with sea salt and freshly ground black pepper, stir in the lime juice and coriander, then set aside.
  3. Heat the remaining 2 tbsp oil in a large frying pan over medium heat. Crack the eggs, 4 at a time, into the pan and fry for 2-3 minutes or until set to your liking, spooning a little hot oil over the yolks as they cook.
  4. Slightly overlap 2 tortillas in the centre of each plate and place 2 eggs on top. Spoon the salsa over the eggs and serve with the remaining tortillas and lime wedges to squeeze over.

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