Like many, I’ve long been enamoured with the simplicity and exceptional flavour of Mexican cuisine. A slew of Mexican restaurants have opened in Sydney in recent years and Sydneysiders flock to them in droves. While I can’t go past a taco, burrito or enchilada at the best of times, it’s the Huevos Rancheros that have a special place in my heart.
Huevos rancheros (Rancher’s Eggs) is a traditional breakfast dish served on Mexican ranches. It was intended to provide the filling energy required before the ranchers headed out for their daily work raising livestock.
I certainly have no livestock to muster in my small inner city villa in Sydney, but on the weekends I do love me some huevos rancheros. My version has corn tortillas (meaning it is gluten free) crisped in a pan, topped with two sunny side up eggs, a chilli tomato salsa, coriander, avocado and sour cream. While traditionally this dish is served with refried beans I’m just not a fan of them, so my huevos are served with a Mexican chorizo infused chilli tomato salsa. It can all be done in one pan, but the order its cooked is integral to having it all come out at the perfect time and I’ll walk you through that in the recipe.
I confess that sometimes I make this for lunch… ok, and dinner. It’s just one of those dishes that can be eaten any time of the day. Once you’ve tried it, I’m sure you too will be able to justify the cooking of it at all hours.
It is also the perfect dish to cook when you have people over for brunch. It is a little out of the ordinary from what people will expect, packs a flavour punch, and will fill them up for the day. If you do serve it for brunch, why not take a little extra time to make avocado flowers to serve it with. While I’m not usually one for food trends, I have fallen in love with the avocado rose (it is just so darn pretty). I used this tutorial here to learn how to make mine
Huevos Rancheros | Rancher’s Eggs
Ingredients
- 350g fresh tomatoes, roughly chopped
- 1/2 onion, roughly chopped
- 1/2 bunch coriander, roughly torn
- 1 garlic clove, quartered
- 1 dried arbol chilli, roughly chopped
- Juice of 1/2 lime
- Salt and pepper, to taste
- Spray oil
- 150g Mexican Chorizo, casing removed
- 4 corn totillas
- 4 eggs
- 1 avocado, halved
- Sour cream, to serve
Directions
Combine fresh tomato, onion, coriander, garlic, chilli and lime juice in a blender and blend until smooth. Season with salt and pepper and set aside.
Heat a large non-stick frypan over medium heat, spray oil on the base of the pan and crumble the chorizo into the pan. Sauté until browned, then add the tomato mixture and turn the heat down to a low simmer. Simmer the chorizo and tomato mixture for 10 minutes then transfer the mixture to a bowl and set aside.
Wipe your frypan out with paper towel until clean, then bring it to a medium heat. Spray the base with olive oil then put add two corn tortillas to the pan and cook until lightly charred (about 1-2 minutes), spray the tops then flip and cook again for 1-2 minutes. Repeat with additional two tortillas then divide between two plates.
Spray the pan again with oil and then crack four eggs into the frypan. Cook for 2 minutes until the edges are bubbling, then pop a lid onto the frypan and leave the eggs for 1 minute, or until the eggs are cooked to your liking. Remove the eggs and place one on top of each tortilla. Spoon over the chorizo salsa and serve with 1/2 avocado per plate, a dollop of sour cream and some fresh coriander.
I love me a good huevos rancheros. Reminds me of our travels through Mexico, fuelled up on this hearty breakfast as well as sloppy refried beans, then onto a local bus blaring Radio Ranchero – a local radio station that almost made my ears bleed with its annoying Mexican ranchero music!
I’m so so jealous of your travels through Mexico… but more jealous of your travels to come this year! xx
I haven’t made this dish in a long time. It’s so good, isn’t it? I’m not a huge fan of refried beans either, although I like other Mexican-style beans. So I’d probably add those. Good stuff — thanks.
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It really is John! Sadly, I’m not really a fan of beans in general (unless they are green string beans).
Can i ask how u made that avo look SO amazing?!
Haha! It was the tutorial I mentioned in the post. I’ve linked to it if you want to have a look. MUCH easier than you think.
It has been ages since I have made this, but it has never looked as good as yours! Loving your avo rose, very smexy.
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For some reason I’ve been making it all throughout winter. A great filling and warming way to start the day!
Delicious meal any time of day. Thanks for sharing!
Thanks Amanda!
I love Huevos Rancheros and your looks spectacular. That avocado is perfect!
That was my first ever try on an avocado rose – its actually pretty easy once you see someone make it!
Looks awesome!! I followed the avocado rose video of thekitchn.. Beautifully done! and you are so right, i think shakshuka and huevos rancheros are two dishes I could have anytime.
Ooooh, yep… Shaksuka is up there with the Huevos!!
This is my favourite comfort breakfast. Any way I can eat eggs and avocado together makes me happy!
I agree – Eggs and avocado is like some sort of divine magic!!
I looove huevos rancheros but I love your avocado rose even more – so pretty! Stunning photos 🙂
Hahaha Thanks Becca. If you make this… then you can have both things you love! 😉
That’s one healthy bowl of deliciousness. My kinda grub! Gorgeous plating and I’d devour that for break or lunch. 🙂 As I’ve seen the avocado rose everywhere these days I love you had the link tutorial, thanks Amanda that was so cool to watch.
This just changed breakfast forever! I usually go out for this kind of breakfast, but this was amazing and easy! Thank you so much for sharing!
I’m planning on prepping the chorizo salsa in bulk and freezing portions to reheat quickly and easily. Thanks again!
WOW! I think this is the best huevos rancheros I think I’ve ever had. Thank you so much. I really enjoyed it