Ever since we first visited Mexico years ago, huevos rancheros or ‘ranch eggs’ has been one of my favourite hearty breakfast dishes, both to eat and to cook. This huevos rancheros contemporary recipe for the traditional Mexican ranch eggs looks at the dish from a fresh angle.

Essentially this contemporary take on huevos rancheros, the traditional Mexican ‘ranch eggs’ dish, is made up of two corn (or flour) tortillas that are topped with two fried eggs and surrounded by a medium-strength salsa.

The egg yolks are always served soft so they can be broken and mixed with the salsa. To round the dish out — or more precisely, to help kill that hangover — it’s often served with refried beans and rice.

Huevos Rancheros Contemporary Recipe for Traditional Mexican Ranch Eggs

Huevos rancheros is on just about every menu at any place that’s vaguely Mexican in Austin, but we found most versions there a little light on the chili.

As we were having an Austin-themed dinner party with some friends at our second holiday rental in Austin, I wanted to pay a little tribute to one of my favourite breakfast dishes and serve it first.

Taking some cues from my Venice Weekend Eggs dish, I thought that poached eggs would work better than fried for a more elegant evening version.

I tried to source some quail eggs so I could serve the whole dish on a single dessert spoon, but ran out of time. Instead I just used the smallest eggs I could find.

Someone on social media asked what kind of tomatoes I use for the salsa. I like to use Roma tomatoes or plum tomatoes, but you can really use any sweet ripe tomato.

My modern huevos rancheros went down a treat. In each mouthful you got a little velvety egg yolk, the chili bite of the salsa, a little crunch from the corn ‘powder’, and the robustness of the refried beans.

My contemporary huevos rancheros was such a hit with our new friends, I decided to make it my Weekend Eggs dish for Austin.

But wait! There’s more.

When we recently arrived in Mexico City, I loved the light in the kitchen so much that I decided I’d also make you a short video of the dish, just to show you how easy my contemporary huevos rancheros is to make.

Huevos Rancheros Contemporary Recipe for Traditional Mexican Ranch Eggs

Contemporary Huevos Rancheros (Ranch Eggs) Recipe. Austin, Texas, USA. Copyright 2014 Terence Carter / Grantourismo. All Rights Reserved. Huevos Rancheros – Contemporary Recipe.

Huevos Rancheros Contemporary Recipe for Traditional Mexican Ranch Eggs

My Huevos Rancheros contemporary recipe for the traditional Mexican Ranch Eggs is my reinterpretation of this classic egg dish. With each mouthful you get a little velvety egg yolk, the chili bite of the salsa, a little crunch from the corn ‘powder’, and the robustness of the refried beans.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: Mexican cuisine, poached eggs, ranch eggs, Huevos Rancheros
Servings: 2
Calories: 514kcal
Author: Terence Carter

Ingredients

  • 2 farm-fresh free range eggs
  • 2 ripe Roma tomatoes finely chopped
  • 1 small white onion finely chopped
  • 1 or 2 cloves of garlic crushed
  • 1 small chilli your choice of heat!
  • 1 good dash of olive oil
  • 4 corn tortillas or a good couple of handfuls of corn chips, if you can’t get tortillas
  • 1 tin of refried beans no, you don’t have to make them yourself!
  • 1 bunch cilantro…err coriander finely chopped

Instructions

  • Over medium heat add the olive oil and then the onions to a pan.
  • Start boiling water in a pan for the poached eggs.
  • When the onions are translucent, add the garlic.
  • Place the refried beans in a saucepan over low heat.
  • Add the chili and then add the chopped tomatoes to the onions and garlic and let the sauce reduce.
  • If you have fresh corn tortillas (you’re a lucky cook!) toast them in a pan.
  • Blend the crisp corn tortillas (or corn chips) in a blender.
  • Season the sauce as necessary. It should be a nice dark red.
  • When the sauce is ready, poach your eggs.
  • Place a decent scoop of refried beans in the bowls.
  • Sprinkle a little of the corn ‘powder’ over this.
  • Place the poached eggs on top.
  • Spoon the salsa over the egg, leaving the yolk exposed.
  • Sprinkle a little more corn ‘powder’ over the salsa and add the coriander!
  • Looks pretty. Tastes even better.

Video

Nutrition

Serving: 1g | Calories: 514kcal | Carbohydrates: 70.8g | Protein: 24.3g | Fat: 16.4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 12.9g | Trans Fat: 0.1g | Cholesterol: 235mg | Sodium: 849mg | Fiber: 43.7g | Sugar: 5.7g

Do let us know if you make our contemporary take on huevos rancheros – we’d love to hear how it turns out for you.

End of Article

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