Huevos rancheros is a popular breakfast dish made from eggs served in the style of the traditional large mid-morning fare on Mexican farms. There's nothing like runny fried eggs, fiery salsa and fresh corn tortillas to start off your day.
Prep time: 0:10 hours / Cooking time: 0:13 hours / Serves 4
- 4 large flour or corn tortillas
- 8 eggs
- 1 can of tomatoes
- 1/2 cup of onion, finely diced
- 2 cloves of garlic, crushed
- 1 fresh chilli, finely chopped
or 1/2 tsp chilli powder
- 1 tbsp smoked paprika
- 1/4 cup of fresh coriander or parsley, chopped
- salt, to taste
Preheat your oven to 100°C.
Meanwhile fry onions, garlic, tomatoes, chilli, salt and paprika for about 20 minutes until the tomato liquid has reduced.
Once cooked, set aside and warm the tortillas in the oven. At the same time fry or poach the eggs.
Place one tortilla on each plate and top with eggs and tomato salsa mixture.
Garnish with fresh herbs. Add avocado and sour cream, or refried beans.
* A fresh tomato salsa can also be used instead of the cooked version.
Recipe courtesy of eggs.org.nz.