Huevos Rancheros

Amy Massey
by Amy Massey
2 Servings
30 min

A classic Mexican dish, huevos rancheros, meaning 'ranch style eggs' are a classic Mexican dish. Typically eaten for breakfast, they are the perfect way to set you up for the day. Requiring very little effort, they also make a wonderful Sunday brunch for those lazy Sunday mornings.

First a spicy tomato sauce is made by blending tomatoes with chillies, garlic, onion and spices. Then, eggs are fried sunny side up and served on top of lightly toasted tortillas smothered in the sauce.

Great for all the family as the tomato sauce doesn't pack too much heat, but those who prefer a good kick of chilli can drizzle extra hot sauce over the top of the golden yolks if they want to really be woken up!

The perfect way to start any day!

Perfect golden yolks drizzled in hot sauce.

Tomato and chilli 'rancheros' sauce simmering in the saucepan.

Recipe details
  • 2  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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For the rancheros sauce
  • 1 red onion, roughly chopped
  • 4 cloves garlic, peeled
  • 2 medium green chillies, stems removed
  • 400g tin peeled plum tomatoes
  • 2 tbsp olive oil
  • 1/2 ground cumin
  • Pinch of salt
For the eggs
  • 4 eggs
  • 4 mini tortilla wraps or 2 large
  • 1 tbsp olive oil
  • Large handful fresh coriander, roughly chopped
  • Drizzle of hot sauce (optional)

Place all of the ingredients for the rancheros sauce into a blender and blend until smooth.
Pour the sauce into a saucepan and simmer over a low heat for 10 minutes.
Meanwhile, heat a dry frying pan until hot and add the tortilla wraps, one at a time. Lightly toast for 1 minute on each side then set aside.
Add the oil to the pan and heat until hot.
Crack the eggs into the pan, and fry for 3-4 minutes until cooked to your preference.
Place 2 tortilla wraps on each plate, overlapping one another.
Spoon 1 tablespoon of the sauce onto each tortilla wrap.
Add an egg on top of each wrap, then drizzle over some hot sauce and finish with a coriander garnish.
Amy Massey
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