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AI-generated photograph: A warm corn tortilla on a wide terracotta plate topped with a softly set egg in deep red ranchera sauce and black beans, fanned avocado, coriander leaves and a lime wedge

Home · Recipes · Huevos rancheros

Latin American · Breakfast

Huevos rancheros

ranchera tomato sauce · eggs and black beans · warm corn tortilla

AI-generated photograph

Huevos rancheros means ranch style eggs: eggs gently cooked in a spiced tomato sauce with black beans, served on warm corn tortillas with avocado, coriander and lime. A Mexican breakfast that keeps you going till lunch.

Contains: eggs, as written. Contains eggs. Some corn tortillas also contain wheat flour (gluten), so check the packet says 100% corn if you need them gluten free.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 green chilli, finely chopped (scrape out the seeds for less heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tin (400g) chopped tomatoes
  • Half a teaspoon salt
  • 1 tin (400g) black beans, drained and rinsed
  • 4 large eggs
  • 4 corn tortillas (check the label says 100% corn if you need them gluten free)
  • 1 ripe avocado, sliced
  • 10g fresh coriander, leaves picked
  • 1 lime, cut into wedges

Plan a week with Latin American dishes

Let's cook

  1. Make the ranchera sauce. Heat the oil in a large frying pan with a lid on a medium heat. Add the onion and cook for 5 minutes, stirring now and then, until soft.
  2. Add the garlic and chilli and cook for 1 minute. Stir in the cumin and oregano for 30 seconds.
  3. Pour in the tomatoes, the salt and 100ml water. Simmer for 10 minutes, stirring now and then, until thick enough that a spoon drawn through it leaves a trail.
  4. Stir in the black beans and warm them through for 2 to 3 minutes.
  5. Make 4 hollows in the sauce with the back of a spoon and crack an egg into each one. Turn the heat to low, put the lid on and cook for 6 to 8 minutes, until the whites are completely set and the yolks are as firm as you like. For young children, cook until the yolks are firm.
  6. Meanwhile, warm the tortillas one at a time in a dry frying pan on a medium heat for about 30 seconds on each side, until soft and lightly spotted. Wrap them in a clean tea towel to keep warm.
  7. Put a warm tortilla on each plate. Lift an egg with plenty of sauce and beans on top. Add slices of avocado, scatter over the coriander and serve with a lime wedge.

Tips

  • Keep the heat low once the eggs go in, so the bottom of the sauce does not catch before the whites set.
  • If the sauce gets too thick before the eggs are cooked, add a splash of water around the edges.

Swaps

  • Cheese on top: crumble over 60g feta or a mild white cheese; it then contains milk and is not dairy free.
  • Milder: leave out the chilli.
  • Flour tortillas: use soft wheat tortillas, but the dish then contains gluten.

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Our own recipe. The photograph is AI-generated.

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The Latin American meal plan