Huevos Rancheros is a popular breakfast dish in Mexico which consists of fried eggs and tomato chili sauce topped on lightly fried corn tortillas. Sometimes this breakfast is accompanied with refried beans, Mexican-style rice, and avocadoes. Other versions also do exist where cheese, sour cream and lettuce are added.
This was the first time I tried it and I was inspired when I saw it in a cooking show, the food left a very vivid memory I forgot what programme the dish was shown. There are several attributes to this dish that made me want to prepare it at home, first it looks simple, it’s quite a unique breakfast (at least for us), it’s an all in one complete dish and Mexican is one of our favourite cuisine. For this post I will not be following the original recipe and will beef it up further by adding some chorizos, including the beans into the sauce and garnishing it with feta cheese, the result is an even better version of the Huevos Rancheros. We also used crispy baked flour tortillas in replacement of corn tortillas, making it less greasy and lighter which is perfect for breakfast.
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- 6 pcs 6 inch flour tortillas
- 6 large eggs
- 4 pcs small chorizos, sliced thinly
- 400 g kidney beans in can
- 400 g large can chopped tomatoes
- 2 fresh tomatoes, chopped
- 2 pcs jalapeno pepper, chopped
- 1 tsp cayenne pepper
- 3 tsp ground cumin
- ½ cup crumbled feta cheese
- 1 onion, chopped
- 4 cloves garlic, minced
- freshly ground pepper
- olive oil
- chopped cilantro, to garnish
- Lightly brush flour tortillas with olive oil then bake in a 180C fan forced pre heated oven for 10 minutes or until edges turn light brown, remove from oven and let it cool to crisp up.
- Cook your eggs sunny side up style. Set aside.
- In a pan add olive oil then sauté garlic and onions, cook until onions turn translucent.
- Add the chorizo and cook for 2 minutes or until fragrant.
- Add chopped tomatoes, fresh tomatoes, jalapeno pepper, cayenne pepper and ground cumin, let it boil and simmer in medium heat for 5 minutes.
- Add the kidney beans then season with salt and freshly ground pepper, simmer for 2 more minutes.
- Place tortillas in a plate, top it with egg, generously add cooked tomato mixture on top, garnish with crumbled feta cheese and chopped cilantro.