Huevos Rancheros – Spicy Mexican Eggs

There is something so delicious about runny, fried eggs over a bed of spicy red salsa and black beans, atop a warm corn tortilla with creamy avocado and jalapeños as condiments. Huevos Rancheros is an all time classic dish filled with interesting and intense flavours.

The name huevos rancheros translates as “rancher’s eggs.” This dish is extremely popular as a brunch or breakfast throughout Mexico, and for good reason.  Each bite is a balance of the rich spicy salsa, creamy egg yolk, and fried corn tortilla which has a light nutty toasted flavour. 

The great thing about huevos rancheros is that you can always modify it to meet your needs and cravings, whether it be using a more or less spicy salsa, or adding more vegetables, the options are endless! It is a very versatile dish, and one that I recommend you try making as soon as possible!

When you think of Mexican food this is one of the authentic dishes that comes to mind. It’s a great brunch recipe and one of my all time favourites.

Frying the Tortillas

• Fry the corn tortillas in ¼ inch of medium hot cooking oil.
• Fry lightly for 20 seconds per side until the tortilla is just crispy on the edge but still remains pliable.
• Don’t allow the tortillas to become crispy.

Why its important to fry the tortillas – The process of frying adds flavour to the tortilla and keeps it from getting mushy from absorbing the salsa and runny egg yolk. You might be tempted to skip this step but you shouldn’t the dish isn’t the same without frying the tortillas.

Steps to assemble Huevos Rancheros:

1. Firstly, lightly fry a tortilla. Heat up the refried beans and season as mentioned in the recipe. Once that is done, spread a thin layer of the beans over the tortilla.
2. When that is done, fry the egg to your preference. I love runny eggs, and with Huevos Rancheros it tastes delicious. Obviously, you can cook the yolk through if that is what you prefer.
3. After the egg is done, put it on top of the tortilla and beans before topping with delicious salsa or salsa verde. I prefer to make this with my own salsa verde recipe which is free to get from this months e-magazine. However you can also use store-bought if you are pressed for time. 
4. Finish off the dish by serving with the slices avocado and jalapeños – all of the flavours, when combined make for an unforgettable breakfast!

Helpful Tips and Tricks to make Huevos Rancheros:

• Don’t use flour tortillas for this dish. You won’t get the authentic flavor or texture. Flour tortillas get soggy when covered in salsa.
•  If you are worried about eating eggs that aren’t cooked all the way through, you can cook the yolks until they are solid. The dish will still taste great. 
• Serve the dish immediately. If you let this dish sit the tortillas get soggy.

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Huevos Rancheros - Spicy Mexican Eggs

Serves: 4 Prep Time: 25 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 4 voted )

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Ingredients

Pico de gallo

• 2 medium ripe tomatoes, chopped
• 1 clove garlic, minced
• 1/4 cup white onion, finely chopped
• 1/4 cup fresh coriander, chopped
• 2 tbsp lime juice
• 1/4 tsp paprika
• 1/4 tsp sea salt

Refried beans

• 2 tsp extra-virgin olive oil
• 1/4 cup finely chopped white onion
• 1 tsp ground cumin
• 1/2 tsp fennel powder
• 1 can (400g) black beans, rinsed and drained
• 1/4 cup water
• 1 tsp lime juice
• Salt and pepper to taste

Rest of the Ingredients

• 1/3 cup olive oil
• 4 corn tortillas
• 4 eggs
• 1/4 cup crumbled cojita cheese, (optional)
• 1 avocado, sliced
• 1/3 cup spicy salsa, homemade or store bought
• 1 tbsp hot sauce (optional)
• 1 jalapeño, sliced

For garnish - lime wedges, radish, lettuce, coriander

 

 

method

1. To prepare the pico de gallo: In a medium bowl, combine the tomatoes, garlic, onion, coriander, lime juice, paprika and salt. Stir to combine, then set the bowl aside for later.
2. To season the black beans: In a small saucepan over medium heat, warm the olive oil until simmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 5 minutes. Add the cumin and fennel powder and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes until thickened.
3. Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
4. Heat oil in a frying pan on medium heat. Place the tortillas in the oil and fry for about 20 seconds on both sides. Fry them one at a time. Don't allow the tortilla to harden. Use tongs to remove the tortillas to a paper towel to drain excess oil and set aside.
5. Remove all but 2 tbsp of oil form the pan. On medium heat crack one egg. Fry the eggs until its cooked to your liking.
6. Assembling - Place a tortilla on the serving plate. Top with seasoned black beans and a tablespoon of spicy salsa and then add the fried egg, sprinkle with pico de gallo and cheese if using. Add a couple of slices of the avocado, some jalapeños and a dash of hot sauce. Garnish with the lime, lettuce, radish and coriander, season with salt and pepper and serve immediately.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!