Huevos Rancheros

14.6.13



Spicy Mexican tomatoes, chorizo and beans with eggs, tortillas and avocados - yum! The thing I love about this slightly wonky version of Huevos Rancheros is that they are good anytime - the morning after the night before with a strong cup of coffee, lunchtime with a light beer or in the evening with a glass of red...perfect for the weekend :)



2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, crushed
1 tsp sweet smoked paprika 
1 tsp ground cumin
1 tsp ground corander
1 tsp dried oregano
1 red pepper, chopped 
1/2 tsp dried chilli flakes or 2 tsp chopped chipotle peppers in adobo sauce
2 chorizo, sliced
2 tins chopped tomatoes
1 tin red kidney beans, drained
1 tin black beans, drained
1/2 cup chopped fresh coriander
2 avocados, sliced
8 eggs
4-8 flour tortillas
sea salt and freshly ground black pepper
lime wedges (optional) to serve


Heat olive oil in a large frying pan and cook onion, garlic,  spices, red pepper, chilli and chorizo over a medium heat until the onion is softened, about 8 minutes. Add tomatoes, kidney and black beans and simmer over a gentle heat until thick and rich - about 30 minutes. Preheat oven to 180˚C (350˚F). Make 6-8 dents or holes in the spicy tomato bean sauce and crack an egg into each one. 'Poach' in the sauce for 15-20 minutes - you can pop a lid over for 5 minutes to speed up the process, (while this is happening, pop tortillas in the oven or microwave to heat,) and serve eggs and sauce over tortillas, topped with avocado, a sprinkling of coriander, sea salt and black pepper and lime. Serves 3-4 depending on how many eggs you like - just increase quantities to suit!

8 comments :

  1. I guess this is an interpretation, but Mexican huevos rancheros are a lot simpler. You would normally fry a tortilla, use it as a base, top it with a sunny-side up egg or too, and bathe it all in spicy tomato-chile sauce (or green tomato sauce).
    As side dish, you could serve refried beans (only one kind, and red kidney beans are not so usual in Mexico), and maybe guacamole.

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    1. Hi Amanda - thanks so much for your message - yes definitely an interpretation! :)

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  2. this is great! I'm making it for the second time this weekend. it's perfect when you want to make huevos rancheros for guests but don't want to stand over the stove all morning!

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    1. Yay - thanks so much for taking the time to leave a comment Cassie, and I am so glad you are enjoying the recipe! :)

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  3. This looks absolutely amazing! Are you poaching the eggs on top of the stove or in the oven? I want to make sure I understand as I would love to make this!

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  4. HI Gigi - thanks so much for leaving a message - if you just follow the recipe: Make 6-8 dents or holes in the spicy tomato bean sauce and crack an egg into each one. 'Poach' in the sauce for 15-20 minutes - you can pop a lid over for 5 minutes to speed up the process...so it's on the top of the stove, and you put a lid over the frying pan to help them set :)

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  5. Thanks so much! I am definitely making this and will post my effort later. I have a large group so may put the lid on and finish eggs in the oven.

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    1. No problem - good luck - one extra note is weirdly the yolks cook quicker than the whites! Have fun :)

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