Huevos Rancheros

Crispy Hot Huevos Rancheros

Crispy Hot Huevos Rancheros is an easy-to-follow recipe that is truly tempting for anyone to ignore. It’s delicious and best eaten with a Cardini cocktail.

Crispy Hot Huevos Rancheros


8 Small eggs
6 Flour tortillas
1 Large onion, peeled and finely chopped
2 Garlic cloves, peeled and finely chopped
1 Red pepper, deseeded and finely chopped
3 Green chilies, deseeded and finely chopped
1/4 teaspoon Sugar
1 teaspoon Chili powder
1 teaspoon Ground cumin
2 teaspoon Ground coriander
2 tablespoon Olive oil
2 tablespoon Freshly chopped coriander
1 1/2 lb Ripe plum tomatoes, peeled, deseeded and roughly chopped
Refried beans, to serve (optional)
Sprigs of fresh coriander, to garnish
Salt and freshly ground black pepper

Chef’s Tip:

Corn tortillas can be used in place of wheat tortillas, if you have an intolerance to wheat.


Heat the oil in a large heavy-based saucepan. Add the onion and pepper and cook over a medium heat for 10 minutes.

Add the garlic, chilies, ground cumin, chili powder and chopped coriander and cook for a further minute.

Add the tomatoes and sugar. Stir well, cover and cook gently for 20 minutes. Uncover and cook for a further 20 minutes.

Lightly poach the eggs in a large frying pan, filled with gently simmering water. Drain well and keep warm.

Place the tortillas briefly under a preheated hot grill. Turn once, then remove from the grill when crisp.

Add the freshly chopped coriander to the tomato sauce and season to taste with salt and pepper.

To serve, arrange two tortillas on each serving plate, top with two eggs and spoon the sauce over. Garnish with sprigs of fresh coriander and serve immediately with warmed refried beans, if preferred.

* Serves 4.

Mexican Huevos Rancheros will surely satisfy your hunger pangs, and will definitely awaken any taste buds.

Huevos Rancheros photo

Photo by London Chow