Huevos Rancheros Recipe for a Contemporary Take on Traditional Mexican Ranch Eggs
My huevos rancheros recipe makes a contemporary take on the traditional Mexican ranch eggs. With my reinterpretation of this classic Mexican breakfast eggs dish, you get a little velvety egg yolk, the chilli bite of the spicy salsa, a little crunch from the corn ‘powder’, and the robustness of the refried beans with each mouthful. This elegant version is ideal for a fancy breakfast or brunch with friends and it comes together quickly.
- 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
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.
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