Huevos Rancheros (Spicy Mexican Eggs)

5 from 2 votes

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!

Prep Time30

Cook Time15

Total Time45

Course: Breakfast

Cuisine: Mexican

Keyword: avocado, eggs, Huevos Rancheros, Refried Beans, Salsa

Servings: people

Calories: 681.11kcal

Author: Emma

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 ml 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

Metric - US Customary

Instructions

To make the refried beans and peppers

Fry the diced onion in a little oil for 5-10 minutes until soft and beginning to brown.
Add in the beans and dried spices.
Cook on a low heat, stirring occasionally, until you're ready to assemble.
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

Cut the tomatoes in half and place skin side down onto a griddle pan.
Heat on high for 5 minutes until the skins begin to char.
Flip over and cook for another 5 minutes until the flesh of the tomatoes begins to soften.
Tip the tomatoes and their juices into a blender along with the onion, garlic and the jalapeno (see note 1).
Pulse blend until combined.
Add the salt, pepper and lime to taste.
Place to one side while you make the remaining components.

For the scrambled eggs

Heat the butter in a pan until melted.
Whisk together the eggs, milk, salt and pepper.
Pour into the pan with the melted butter and cook low until the eggs just begin to set.
Remove fro the heat until you are ready to assemble.

To assemble the dish

Heat the oil in a frying pan over a high heat.
Add the tortilla and fry for 1-2 mins on each side until crisping at the edges.
Transfer to a plate and spread over the refried beans.
Top the beans with the scrambled eggs, onions/peppers, salsa and then finally the avocado and a few coriander leaves.

Notes

Note 1

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

Nutrition