🍳⭐ Premium

Huevos Rancheros (Œufs à la Mexicaine)

Name: Huevos Rancheros (Œufs à la Mexicaine)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: MX
Ingredients: 4 ripe tomatoes (or 400g tin); ½ white onion, roughly chopped; 1–2 serrano or jalapeño chillies; 1 garlic clove; 3 tbsp neutral oil, divided; ½ tsp salt; 400g refried beans; 8 corn tortillas; 8 eggs; 60g queso fresco or feta, crumbled; 4 tbsp Mexican crema or soured cream; 1 small bunch coriander; 1 avocado, sliced (optional)

Photo : Alimentos Fotogénicos / Unsplash

15m

Prépa

25m

Cuisson

Portions

Facile

Difficulté

Le petit-déjeuner des ranchs mexicains : tortillas de maïs dorées, œufs au plat et salsa tomate-piment chaude, avec haricots refrits, queso fresco et crème.

#mexican#eggs#breakfast#brunch#tortillas#salsa#beans#vegetarian

Portions

Ingrédients

Nutrition

calories480

protein23g

carbs40g

fat26g

fiber9g

Par portion

Étapes

Roast the salsa vegetables

Put the tomatoes, onion, chilies and garlic in a dry heavy pan with no oil. Cook for about 10 minutes, turning them, until they have dark spots and are soft.

⏱10:00

Make the salsa

Blend them into a chunky salsa. Heat 1 tablespoon of oil in a pan. Pour in the salsa (it will spit), add the salt and let it bubble until a little thicker. Keep it warm.

⏱7:00

Warm the beans

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Crisp the tortillas

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry the eggs

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Assemble

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Roast the salsa vegetables

Put the tomatoes, onion, chilies and garlic in a dry heavy pan with no oil. Cook for about 10 minutes, turning them, until they have dark spots and are soft.

⏱10:00

Make the salsa

Blend them into a chunky salsa. Heat 1 tablespoon of oil in a pan. Pour in the salsa (it will spit), add the salt and let it bubble until a little thicker. Keep it warm.

⏱7:00

Warm the beans

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Crisp the tortillas

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry the eggs

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Assemble

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Rural Mexico📅 Traditional🍳 MX

Huevos rancheros means 'ranch-style eggs'. The dish began as the hearty mid-morning almuerzo eaten on Mexican farms and ranches, after the first hours of work were done — a filling plate built from everyday ingredients: corn tortillas, eggs, beans and a fresh salsa.

It spread across Mexico and north into the United States, where it became a brunch-menu favourite.

⭐ Why It's Famous

It's one of the world's most famous egg breakfasts, and the warm, rustic salsa ranchera is what makes it.

💡 Fun Fact

Huevos divorciados — 'divorced eggs' — are a popular variation in which two eggs are separated by beans and each gets a different salsa, one red and one green.

🍳