Huevos rancheros is a popular breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.
The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chilli sauce. Refried beans, Mexican-style rice, slices of avocado, or guacamole are common accompaniments.
As the popularity of the dish spread beyond Mexico, variations using wheat flour tortillas instead of corn and pureed chili or enchilada sauce instead of tomato-chilli salsa have appeared. Non-Mexican additions such as cheese, sour cream, and lettuce also have become common beyond the dish’s native range.
Huevos Divorciados, divorced eggs, are simply two eggs served in the usual style, but with a different sauce for each, usually a red and a green chilli salsa.
For the salsa:
For the beans;
- 440 g can black beans, drained and rinsed
- 1 clove garlic, crushed
- ½ cup warm water
- 1 pinch salt
For the eggs;
- 1½ tablespoons extra-virgin olive oil
- 4 large eggs
Prepare the salsa:
- Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeño, chopped garlic, Tabasco sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside.
Prepare the beans;
- Add the beans to the same pan along with the smashed garlic, ½ cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork.
Prepare the eggs;
- Meanwhile, heat the 1½ tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.
Create your Huevos Rancheros;
- Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with coriander and serve with the remaining salsa.
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