Huevos rancheros

Spice up your breakfast with this classic Mexican dish.

Created by TV chef Gizzi Erskine, this twist on the classic Mexican breakfast dish is ready in just ten minutes - and it's a great source of protein.

Preparation: 10 minutes

Serves: 2

  • 1 tablespoon olive oil
  • 4 cloves garlic, finely chopped
  • 1 red chilli, finely chopped
  • 400g can chopped tomatoes
  • 1 tablespoon tomato purée
  • a splash red wine vinegar
  • a good handful of fresh coriander, chopped
  • sea salt and freshly ground black pepper
  • 200g can refried beans
  • 4 small corn tortillas
  • 2-3 tablespoons light olive or vegetable oil
  • 4 large British Lion eggs
  • 1 avocado, finely chopped
  • Chilli sauce (to serve)

1 Heat the oil in a small frying pan. Add in the garlic and chilli and stir fry for 1 minute or until the garlic starts to soften and go golden.

Add in the tomatoes, tomato purée, red wine vinegar and half of the coriander. Cook for 9 minutes over a medium heat, then season to taste.

3 Heat up the refried beans in a small saucepan. Heat a frying pan and toast the corn tortillas in them for 20-30 seconds on each side and lay two on each plate.

Put the oil in the pan and fry the eggs for 1-2 minutes, basting the yolks with the hot oil as you go.

Many thanks to British Lion Eggs for providing this recipe.


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