This is the most famous of all Mexican breakfasts. Huevos rancheros or “ranch-style eggs” are a real institution and a complete meal since they include tortillas, tortilla chips, refried beans, eggs, avocado, cilantro, tomatoes and a deliciously spicy sauce.
Sometimes, people even add fried rice, sausages, sour cream, or cheese (queso fresco) directly on the crispy tortilla chips. The red sauce made from tomatoes and peppers is sometimes replaced by a salsa verde (green sauce), always based on the same ingredients but green this time!
The eggs are almost always fried but sometimes they are poached. This recipe is then called huevos ahogados. Also, the eggs are sometimes scrambled directly in the sauce or cooked separately and just placed on it.
Nowadays, this breakfast is served rather late, as a brunch or lunch instead, as it is quite hearty. Mexico borders the state of Texas that copied this recipe and made it popular north of the border. According to culinary writer Clémentine Paddleford, a version of huevos rancheros became widely popular in the 1950s. There were poached eggs in a tomato sauce with bacon and toast, a breakfast that gladly reminds you of the most typical American brunch. In Mexico, all the items are placed on flour tortillas or corn tortillas and fried in very hot oil. The tomato sauce with peppers is called chili sauce or more generally enchilada sauce.
Every Mexican knows of huevos rancheros, so much so that the recipe is widely mentioned in the popular culture of the country. Songs praise the benefits of this breakfast, many movies show feature dish. Huevos rancheros are even the star of an 80s erotic comic movie.
It is the breakfast in front of which the whole family can be found, whatever the social environment or the region of this country of more than 127 million people. This breakfast is great for large parties, it is not expensive, it can be vegetarian and it allows you to make use of what’s left in your pantry.
The many combinations it offers allow you to vary the pleasures and never get bored. A day never begins properly without a generous portion of eggs and other delights of all kinds.
These recipes are so basic and delicious that you can find them all over the world, whether it is in the Middle East with shakshuka (or ojja), fried eggs with bacon in England, French brouillade with tomato, fried curry eggs in India and so many other succulent versions. Let’s not forget that eggs, beside being economical, are excellent for your health. Indeed, many recent studies ensure that they do not contribute to a potential excess of cholesterol as we thought they did until then. Cilantro, avocado, tomatoes and peppers bring a serious dose of fresh vegetables. Beans, as well as tortillas are good for the body and help to better face a long day of effort.
The huevos rancheros alone symbolize a large part of the Mexican identity and culture, they are colored like the flag of the country, the houses and the streets or the painting of the famous Frida Kahlo. They are spicy as the character of our Mexican friends and they gather all the typical products of this gastronomy. Avocado, black beans, cilantro, tomato, chili peppers, corn and bell peppers are the basis of many recipes and this combination is the taste marker for the Mexicans.
We never begin our days without egg dishes and after discovering this tasty huevos rancheros recipe, we will probably include it in our “top list”. This dish is so comforting, colorful, and fragrant that it naturally suggests a great day!
- 4 eggs
- 2 tomatoes (ripe), peeled, seeded and crushed
- 1 red bell pepper , cut into thin strips
- 8 cherry tomatoes , cut in half
- 1 red onion , chopped
- 3 cloves garlic , chopped
- 1 avocado , sliced
- 2 Serrano chili peppers , cut into slices
- 1 chipotle pepper , cut into small pieces
- 2 corn tortillas
- 1 (14 oz) can purée of frijoles, red beans
- Extra virgin olive oil
- 1 bunch fresh cilantro , roughly chopped
- Freshly ground pepper
- 3 oz. corn tortilla chips
- 1 lime , freshly squeezed
- In a large skillet, heat 6 tablespoons of olive oil and sauté the onion over medium-high heat for 1 minute, stirring constantly. Add the garlic, mix well and add the bell pepper. Mix well
- Add the Serrano peppers. Season with salt and pepper and add the cilantro and chipotle pepper. Stir well.
- Cover and cook over medium heat for 10 minutes, stirring regularly.
- Heat 3 tablespoons olive oil in a pan and fry the mashed frijoles for 5 minutes over medium heat.
- Preparation of tortillas
- In another skillet, heat 4 tablespoons of olive oil over medium heat. Fry the tortillas.
- In another skillet, heat 6 tablespoons of olive oil and fry the whole eggs (sunny side up). Season with salt and pepper.
- Place 2 corn tortillas in each plate.
- Add the mashed frijoles, half of the avocado and half of the nachos on the side.
- Place half of the sauce in the center of the corn tortillas and place two eggs on top.
- Sprinkle with half of the lime juice.
- Serve immediately.