Huevos Rancheros (Spicy Mexican Eggs)

Huevos Rancheros (Spicy Mexican Eggs)

Huevos Rancheros is one of my favourite brunch dishes. It has all the classic components (like eggs, carbs and avocado) but with tonnes more colour and flavour than most. Get the recipe below.

Spicy Mexican Eggs

Before we go any further, I’ve got a confession to make. This isn’t the most authentic of Heuvos Rancheros recipes… It turns out the classic recipe calls for fried eggs but I’m more of a scrambled egg kind of girl and I personally think scrambled eggs work much better for this dish. Feel free to disagree with me but I’m sure if you try Huevos Rancheros my way you will love it!

Ok, glad we got that out of the way.

To make this spicy Mexican egg dish you’re going to need a few different components. Scrambled eggs, salsa, beans, peppers and onion, tortillas and avocado. Some recipes also called for a Mexican-style rice which is a great addition if you’re serving this up after a heavy night of drinking.

It may seem a little labour intensive for a breakfast but you won’t be disappointed. Alternatively, Huevos Rancheros is perfect as a “breakfast for dinner” option! Who says you have to eat scrambled eggs before midday?

More egg-celent brunch recipes

If, like me, you don’t have a specialist Mexican grocer near you then have no fear! I’ve been buying corn tortillas from Mexican Grocer on Amazon for years. Their blue corn tortillas are a particular favourite of mine. In the pictures you’ll see my tortillas have a green tinge – they’re the cactus variety! They are on the small side though so in the recipe below read “1 large tortilla” for 2 from Mexican Grocer.

The recipe

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Huevos Rancheros (Spicy Mexican Eggs)

Huevos Rancheros is one of my favourite brunch dishes. It has all the classic components (like eggs, carbs and avocado) but with tonnes more colour and flavour than most. Get the recipe!

Course Breakfast
Cuisine Mexican
Keyword avocado, eggs, Huevos Rancheros, Refried Beans, Salsa
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 people
Author Emma Walton

Ingredients

For the refried beans

  • 0.25 white onion diced
  • 250g pinto beans (drained weight of a 400g tin)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 pinch salt
  • 1 pinch ground pepper
  • 0.25 white onion thinly sliced
  • 0.5 red pepper cut into strips
  • 0.5 yellow pepper cut into strips

For the salsa

  • 3 plum tomatoes
  • 0.5 white onion
  • 1 jalapeno
  • 1 clove garlic
  • 0.5 lime juice only
  • 1 pinch salt

For the scrambled eggs

  • 1 tbsp butter
  • 4 medium eggs
  • 100 millilitres milk
  • 1 pinch salt
  • 1 pinch ground pepper

For the rest of the dish

  • 2 large corn tortillas
  • 1 pinch salt
  • 1 pinch ground pepper
  • 1 avocado sliced
  • 1 handful coriander fresh

Instructions

To make the refried beans and peppers

  1. Fry the diced onion in a little oil for 5-10 minutes until soft and beginning to brown.

  2. Add in the beans and dried spices.

  3. Cook on a low heat, stirring occasionally, until you're ready to assemble. 

  4. At the same time but in a separate pan, fry the thinly sliced onions and red and yellow peppers until soft with browned edges.

For the salsa

  1. Cut the tomatoes in half and place skin side down onto a griddle pan.

  2. Heat on high for 5 minutes until the skins begin to char.

  3. Flip over and cook for another 5 minutes until the flesh of the tomatoes begins to soften.

  4. Tip the tomatoes and their juices into a blender along with the onion, garlic and the jalapeno (see note 1).  

  5. Pulse blend until combined.

  6. Add the salt, pepper and lime to taste.

  7. Place to one side while you make the remaining components. 

For the scrambled eggs

  1. Heat the butter in a pan until melted.

  2. Whisk together the eggs, milk, salt and pepper.

  3. Pour into the pan with the melted butter and cook low until the eggs just begin to set.

  4. Remove fro the heat until you are ready to assemble.

To assemble the dish

  1. Heat the oil in a frying pan over a high heat.

  2. Add the tortilla and fry for 1-2 mins on each side until crisping at the edges.

  3. Transfer to a plate and spread over the refried beans.

  4. Top the beans with the scrambled eggs, onions/peppers, salsa and then finally the avocado and a few coriander leaves. 

Recipe Notes

Note 1

Add the jalapeno in quarters, tasting as you go, if you want to control the heat. I like my salsa spicy!



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