Huevos rancheros is a Mexican classic. Who can say no to fried eggs smothered in a tasty homemade salsa served with warm tortillas? This is a dish bursting with flavour, the perfect start to your day!
Recipe and styling by Leila Saffarian
Huevos rancheros
Ingredients
- 6 fresh tortillas
- 6 large free-range eggs
- 2 spring onions, chopped, to serve
- fresh coriander, to serve
- chopped red chilli, to serve
Salsa
- 60ml (¼ cup) olive oil
- 1 small onion, chopped
- 1 garlic clove, chopped
- 1 x 410g tin chopped tomatoes
- 5ml (1 tsp) dried chilli flakes
- 5ml (1 tsp) ground cumin
- 1 green chilli, chopped
- 2,5ml (½ tsp) sugar
- salt and freshly ground black pepper, to taste
Instructions
For the salsa, heat 30ml (2 tbsp) olive oil in a large non-stick frying pan. Add the chopped onion and garlic and fry over medium-high heat, about 3 minutes.
Add the tomatoes, chilli flakes, cumin, green chilli, sugar and seasoning.
Reduce the heat to medium and simmer gently until the salsa has reduced slightly, about 15 – 20 minutes.
Heat 15ml (1 tbsp) of olive oil in a separate pan. When hot, add the tortillas and fry lightly until puffed, about 1 minute on each side. Remove from the pan and set aside.
Heat the remaining oil in a large non-stick frying pan over high heat and fry the eggs quickly so that they are crisp on the edges and the yolks remain soft.
To serve, spoon salsa onto the tortillas, top with a fried egg and scatter with spring onions, fresh coriander and red chilli.
