🍳 Huevos rancheros
Huevos rancheros, or ranch-style eggs, is a Mexican breakfast of fried eggs set on lightly crisped tortillas and covered with warm tomato-chili salsa. It is usually served with black beans, crumbled cheese and slices of avocado. The runny yolks mix with the salsa, and the tortilla softens underneath while keeping crisp edges.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs
- 4 small tortillas
- 300 g tomato salsa
- 250 g cooked black beans
- 40 g crumbled fresh cheese
- 1 avocado, sliced
- 1 tbsp vegetable oil, salt
- Fresh coriander to serve
Method
- Warm the salsa in a small pan and heat the beans with a pinch of salt in another.
- Crisp the tortillas one by one in a dry hot pan, about 1 minute per side.
- Fry the eggs in the oil until the whites are set and the yolks still runny.
- Place two tortillas on each plate, spread with beans, top with the eggs and spoon over the salsa.
- Finish with cheese, avocado and coriander.
How to make it lighter
- 1 tbsp oil ≈ 120 kcal, so fry the eggs in a non-stick pan with just a few drops, or poach them in the salsa.
- Use one tortilla per serving and add extra salsa and beans for volume.
- Halve the cheese and avocado to lower the fat while keeping the flavour.
History
The name means “ranch-style eggs”, and the dish is traditionally linked to the hearty breakfasts of rural Mexico. It is now a fixture of Mexican and Tex-Mex breakfast menus, including in the United States.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →