Huevos rancheros recipe Share this recipe on Facebook
Huevos rancheros, literally meaning ranch eggs, is a traditional Mexican breakfast dish where eggs are cooked with salsa and served on tortillas.In this recipe, the eggs are cooked together with a tomato and spring onion sauce, flavoured with jalapeno peppers and oregano.
Preparation time: 5 minutes, Cooking time: 10 minutes, Serves: 4
3 Tbsp olive oil
8 fresh eggs
3 spring (green onions), chopped (use both green and white parts)
1 large fresh tomato, peeled and diced
A srpig of fresh oregano (leaves only) (substitute with 1/2 teaspoon of dried oregano)
1 pickled jalapeno pepper, sliced
Salt to taste
4 flour tortillas
3 Tbsp fresh cilantro (coriander) leaves, roughly chopped
Heat the olive oil in a large frying pan over medium high heat.
Prepare the onion and tomato sauce
spring onions and saute brown for one or two minutes, turning often, until they soften up a little. Add the diced tomato and cook for 4 to 5 minutes, until the tomatoes are cooked. Add the oregano and jalapeno pepper and stir well.
Cook the eggs
Break all eggs, one by one, into the pan and over the sauce. Season with salt to taste and using a spatula, lightly scramble the eggs, mixing them with the sauce. When the eggs are cooked, remove from the heat.
Heat the tortillas in the oven, or microwave, according to instructions on the packaging.
Lay each tortilla on a serving dish, top with 1/4 of the egg mixture and serve spinkled with the chopped cilantro.
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