Huevos rancheros
Fried Eggs on Tortillas with Salsa
Huevos rancheros are fried eggs on warm tortillas under a cooked tomato sauce. It is a farm breakfast that works at any time of day, and it depends on three things: soft tortillas, eggs with set whites and soft yolks, and a salsa that is hot and loose.
The chef's recipe softens 8 corn tortillas in oil, fries 8 eggs slowly for about 6 minutes until the whites are set, heats 480 ml of roasted tomato salsa in the pan and thins it with a little water, and finishes with queso fresco and coriander.
Ingredients
Ingredients
- 8 corn tortillas
- Vegetable or olive oil
- 8 eggs
- Fine sea salt
- 480 ml roasted tomato salsa (the sauce from the chilaquiles recipe, before the broth goes in)
- 60 ml water
- 50 g crumbled queso fresco
- A handful of coriander leaves
Method
- Warm the tortillas Brush both sides of the tortillas with oil, stack them, put them in a bag and microwave on full power for 1 minute. Leave them in the bag for 1 minute.
- Fry the eggs Heat a little oil in a large frying pan over a medium heat. Crack in the eggs, salt them generously and cook slowly for about 6 minutes, until the whites are set and the yolks are still soft.
- Plate Arrange 2 overlapping tortillas on each plate and top each with 2 eggs.
- Sauce and serve Heat the salsa in the pan over a high heat until it boils and thin it with the water until it is saucy. Spoon it round and over the whites, leaving the yolks showing. Scatter with the cheese and coriander and serve at once.
Food safety
The yolks are left soft. Use eggs with the British Lion mark, or cook the eggs firm, if serving anyone who is pregnant, elderly, very young or unwell.
Cook the eggs slowly. High heat makes the whites rubbery.
Use fresh eggs so the whites stay compact.