Huevos rancheros

Huevos rancheros is wonderful Mexican breakfast of fried eggs served on corn tortillas and smothered in cooked tomato salsa. To be extra decadent fry some chopped chorizo and sprinkle on the fried eggs and salsa.

Makes an excellent Sunday brunch dish

Serves4 Origin Central and South America
Preparation 20 min Heat rating (Medium)
Cooking 30 min Ease (Easy)
Vegetarian Yes


tsp Cayenne Chilli powder
tsp Ground Cumin, organic
1 tsp Smoked Paprika
1 mild to medium fresh red (Spanish), cut in half lengthwise, seeds removed, finely chopped - adjust to taste
1 small yellow onion, sliced
1 red pepper, finely chopped
2 tablespoons olive oil
3 cloves garlic, finely chopped
5 whole tinned tomatoes, without juice
1/2 teaspoon dried oregano
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 teaspoon honey
1 tablespoon freshly squeezed lime juice
8 large eggs
8 corn tortillas (6 inches each), warmed
Grated Gruyere or Emmental
Fresh Coriander, coarsely chopped, for serving
Creme Fraiche


Preheat oven to 180C.

Heat a large frying pan (that can into the oven if possible) with the oil, add the onion, garlic, fresh chillies and red peppers. Fry until the onions and garlic are golden about 5/7mins. Add the tinned tomatoes, oregano, cumin, salt, pepper, honey, paprika, and cayenne pepper. Cook over a meiu, low heat until the salsa sauce is a thick consistency, about 10-15mins. Stir in lime juice, and remove the skillet from the heat. Crack eggs into the frying pan and transfer to oven. Cook until egg whites are cooked through and yolks are still runny, about 5 minutes.

Place 2 warm tortillas on each plate and top with 2 eggs and salsa. Garnish as desired with cheese, fresh coriander, and sour cream.

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