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
- 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
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.