Turbokitchen
Huevos Rancheros

Huevos Rancheros

Mexican4

Huevos rancheros is a bold, satisfying Mexican-style breakfast: warm tortillas topped with a rich tomato-chilli salsa, fried eggs and all the extras.

This version keeps it weeknight-friendly with a quick pan salsa, black beans, avocado and a little cheese. Perfect for brunch or an easy dinner.

SpicyClassic

Ingredients

  • 400 g Tinned chopped tomatoes 1 tin
  • 4 Egg large
  • 400 g Black beans 1 tin, drained and rinsed
  • 1 tbsp Olive Oil
  • Black Pepper, to taste
  • 1 Onion finely chopped
  • 1 Chilli finely chopped (adjust to taste)
  • 1 Lime cut into wedges
  • 1 tsp Ground cumin
  • 60 g Queso fresco crumbled (or feta)
  • Salt, to taste
  • 1 Avocado sliced
  • 8 Corn tortillas
  • 2 cloves Garlic minced
  • small handful Coriander chopped

Method

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  1. Warm the tortillas in a dry pan for 30–60 seconds per side and keep warm.
  2. Heat a little olive oil in a pan. Cook the onion for 5 minutes until softened, then add garlic and chilli for 30 seconds.
  3. Add the chopped tomatoes and cumin. Simmer 8–10 minutes until thickened. Season with salt and pepper.
  4. Warm the beans in a small pan (or microwave) with a splash of water and a pinch of salt.
  5. In a separate frying pan, fry the eggs to your liking (sunny-side-up works great).
  6. To assemble: place tortillas on plates, spoon over salsa, top with eggs.
  7. Add beans and avocado, then finish with crumbled cheese, coriander and a squeeze of lime.

Notes

Make ahead: the salsa can be made in advance and reheated gently before serving.

Heat level: use 1 chilli for mild, 2 for medium, and add chilli flakes for extra kick.

Swap: pinto beans work great instead of black beans; feta can stand in for queso fresco.