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Huevos Rancheros | Mexican Breakfast

huevos rancheros
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Bursting with flavours, and containing a bunch of different vegetables, Huevos Rancheros is the type of dish you want to see in front of you on a weekend morning! Not only nutritious, but incredibly flavoursome and satisfying Mexican farmers breakfast dish is a great way to spice things up if you’re bored of your typical breakfast!

Whilst traditionally Huevos Rancheros is a breakfast or brunch dish for many farmers in sunny Mexico, Seb and I love this dish as a weekend lunch. That’s why we make it slightly differently. Sometimes we add chorizo, we often add various other vegetables that we have in the fridge in addition to what we included in this recipe, but we always serve huevos rancheros with the crispy baked tortillas.

huevos rancheros

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What Else Can You Add To Huevos Rancheros?

Huevos Rancheros is one of those dishes that can be easily adapted to what you have in the fridge.

  • If you don’t have any tinned chopped tomatoes, use ripe tomatoes. Simply chop them up and cook them until they release juices. Then add to the recipe together with the rest of the veggies.
  • Add any leftover tinned beans or sweetcorn to the pan. These will make the dish a lot more filling, so it’s a great way to bulk up huevos rancheros to feed the crowd.
  • Add a grated carrot.
  • Add kale, spinach or any leftover greens that you may have in your fridge for extra nutrition.
  • Skip the chilli and add some smoked paprika to make it an equally flavoursome but chilli heat free dish.

How to Make Huevos Rancheros?

Preheat the oven to 200C Fan. Spread the quartered tortillas on a large baking sheet. Drizzle with olive oil, sprinkle with paprika, salt and pepper. Bake for 8-10 minutes until crispy and brown.

Heat 2 tbsp of oil in a large non-stick frying pan. Add the sliced red onion and chorizo and sautee on medium heat for 5-7 minutes until softened. Add the garlic, grated courgette, chopped pepper, chilli flakes and stir for a minute. Then add oregano, cumin and a pinch of salt and cook for another minute, stirring. Increase the heat slightly, and tip in a tin of chopped tomatoes and cook for another 8-10 minutes until the liquid is reduced by half.

Make the wells in the cooked vegetable mixture and crack an egg into each of the wells. Then cover the pan with a lid and cook for 7-8 minutes until the egg whites are firm, but the yolks are still runny.  Scatter some roughly chopped coriander on top and serve with crispy tortillas on the side.

huevos rancheros

For other breakfast ideas, have a look at some of our favourite recipes below:

huevos rancheros

Huevos Rancheros | Mexican Breakfast Dish

Bursting with flavours of spices, and containing a bunch of different vegetables, Huevos Rancheros is the type of dish you want to see in front of you on a weekend morning! Not only nutritious, but incredibly flavoursome and satisfying Mexican farmers breakfast dish is a great way to spice things up if you're bored of your typical breakfast!
5 from 6 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Breakfast, Brunch
Cuisine Mexican
Servings 2 portions
Calories 411 kcal

Ingredients
 
 

  • 4 eggs
  • 400 g tin chopped tomatoes
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 1 garlic clove minced
  • 1 small red onion thinly sliced
  • 1 small courgette coursely grated
  • 1 pepper chopped
  • 50 g chorizo cubed
  • 2 tbsp oil
  • 1/4 tsp chilli flakes
  • 5 g fresh coriander leaves roughly chopped

For Crispy Tortillas:

  • 2 wheat tortillas cut into quarters
  • 1 tbsp olive oil
  • 1/2 tsp paprika

Instructions
 

  • Preheat the oven to 200C Fan. Spread the quartered tortillas on a large baking sheet. Drizzle with olive oil, sprinkle with paprika, salt and pepper. Bake for 8-10 minutes until crispy and brown.
  • Heat 2 tbsp of oil in a large non-stick frying pan. Add the sliced red onion and chorizo and sautee on medium heat for 5-7 minutes until softened. Add the garlic, grated courgette, chopped pepper, chilli flakes and stir for a minute. Then add oregano, cumin and a pinch of salt and cook for another minute, stirring. Increase the heat slightly, and tip in a tin of chopped tomatoes and cook for another 8-10 minutes until the liquid is reduced by half.
  • Make the wells in the cooked vegetable mixture and crack an egg into each of the wells. Then cover the pan with a lid and cook for 7-8 minutes until the egg whites are firm.  Scatter some roughly chopped coriander on top and serve with crispy tortillas on the side.

Nutrition

Calories: 411kcalCarbohydrates: 41gProtein: 23gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 343mgSodium: 1013mgPotassium: 882mgFiber: 8gSugar: 12gVitamin A: 1295IUVitamin C: 43mgCalcium: 242mgIron: 6mg
Keyword Breakfast with Chorizo, Huevos Rancheros, HUevos Rancheros Recipe, Huevos Rancheros with Chorizo, Mexican Breakfast, Mexican Eggs with Chorizo, Mexican Inspired Breakfast, One-Pan Breafast
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Huevos Rancheros

9 Replies to “Huevos Rancheros | Mexican Breakfast”

  1. Carrie Robinson says: Reply

    5 stars
    Such a delicious and hearty breakfast idea! Saving this one for the weekend. 🙂

    1. Thanks! Enjoy! We are having Sourdough Croissants for breakfast this weekend 🙂

  2. 5 stars
    Of all the wonderful savory Mexican breakfasts, huevos rancheros is my favorite. Love how flexible it is. The eggs cook so perfectly on top too!

  3. 5 stars
    Very fun recipe it was delicious will make it again for sure. perfect for game day also

    1. Thanks, Claudia! Enjoy the Game Day! 🙂

  4. 5 stars
    That looks delicious. I just saved the recipe. I’ll make this for lunch tomorrow. Can’t wait!

    1. Brilliant! I love how this dish can be served for breakfast, lunch or dinner! Hope you like it! 🙂

  5. 5 stars
    This is my favourite breakfast. So much flavour and so filling too/

    1. Dannii, it’s one of our favourites too! But we normally eat Huevos Rancheros for a weekend lunch! 🙂

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