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Huevos Rancheros

Recipes » Breakfast » Egg Dishes

This breakfast recipe is adapted from Rick Stein. It is easy to make, and a fantastic alternative to egg on toast.

Yield: 4 Servings Ready in 30 minutes

Cuisine: MexicanMain Ingredient: Tortillas

(5, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 4 Servings

1/4 cupoil

1 onion; finely chopped

4 garlic cloves; crushed

2 fresh jalapeño chillies, de-seeded, finely chopped

1/2 teaspoondried chilli flakes

1/2 teaspoonground cumin

400 canwhole tomatoes

1 teaspoonlime juice

1 tablespoonchopped coriander/cilantro

8 fresh free range eggs

Flour tortillas

Huevos Rancheros Preparation

Heat 2 tablespoons of the oil in a frying pan over a medium heat. Add the onion and garlic and cook, stirring for 7-8 minutes until soft but not browned. Add fresh chilli, dried chilli and cumin and fry until fragrant. Add tomatoes, breaking up with a wooden spoon. Gently simmer for 5 minutes or until slightly reduced and thickened - you are aiming for a pourable sauce. Season to taste with sea salt and freshly ground black pepper, stir in the lime juice and coriander, then set aside.

Heat remaining oil in a frying pan over a medium heat. Crack the eggs, 2 at a time, into the pan and fry for 1-2 minutes.

Place warmed tortillas on plate and place eggs on top. Spoon salsa over the top and serve.