Huevos Rancheros (Rancher’s Eggs)


There are tons of interesting facts about Mexico, but the origins of Huevos Rancheros might be one of the most fascinating Mexican legends. This egg-based dish dates back to the 1600s and was once primarily enjoyed by rural farmers and peasants. As such, it was a meal considered unappealing for affluent members of society. Well, that’s changed now!

Huevos Rancheros is exceptionally popular throughout Central, North, and South America due to its simple recipe and savory flavor. Made of fried eggs, soft tortillas, and a fresh Pico de Gallo topping, this dish is perfect for breakfast, lunch, or dinner.

Huevos rancheros (Rancher’s Eggs) is a traditional breakfast dish served on Mexican ranches. It was intended to provide the filling energy required before the ranchers headed out for their daily work raising livestock.


Huevos Rancheros (Rancher’s Eggs)



  • 350 g fresh tomatoes, roughly chopped
  • ½ onion, roughly chopped
  • ½ bunch coriander, roughly torn
  • 1 garlic clove, quartered
  • 1 dried arbol chilli, roughly chopped
  • Juice of ½ lime
  • Salt and pepper, to taste
  • Spray oil
  • 150 g Mexican Chorizo, casing removed
  • 4 corn totillas
  • 4 eggs
  • 1 avocado, halved
  • Sour cream, to serve



Combine fresh tomato, onion, coriander, garlic, chilli and lime juice in a blender and blend until smooth. Season with salt and pepper and set aside.

Heat a large non-stick frypan over medium heat, spray oil on the base of the pan and crumble the chorizo into the pan. Sauté until browned, then add the tomato mixture and turn the heat down to a low simmer. Simmer the chorizo and tomato mixture for 10 minutes then transfer the mixture to a bowl and set aside.

Wipe your frypan out with paper towel until clean, then bring it to a medium heat. Spray the base with olive oil then put add two corn tortillas to the pan and cook until lightly charred (about 1-2 minutes), spray the tops then flip and cook again for 1-2 minutes. Repeat with additional two tortillas then divide between two plates.

Spray the pan again with oil and then crack four eggs into the frypan. Cook for 2 minutes until the edges are bubbling, then pop a lid onto the frypan and leave the eggs for 1 minute, or until the eggs are cooked to your liking. Remove the eggs and place one on top of each tortilla. Spoon over the chorizo salsa and serve with ½ avocado per plate, a dollop of sour cream and some fresh coriander.


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