Easy huevos rancheros

Name: Easy huevos rancheros
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Cuisine: Mexican recipes
Ingredients: 400g tin black or pinto beans, rinsed and drained (or 160g dried beans, soaked and boiled – see tips); 1 tbsp sunflower oil for frying; 4 small corn tortillas (see tips); 2 medium free-range eggs; 1 avocado, sliced; 50g feta, crumbled (or queso fresco if you can find it); Hot sauce to serve (optional); For the salsa ranchera; 2 tbsp sunflower oil; 1 small onion, finely chopped; 1 jalapeño chilli, seeds removed, sliced into matchsticks (plus extra, sliced, to serve – optional); 1⁄2 tsp ground cumin; 1⁄2 tsp dried oregano; 3 medium tomatoes, finely chopped (or use 6 tbsp chopped tinned tomatoes); Small bunch coriander, chopped; Juice 1⁄2 lime, plus wedges

By: Thea Everett
Deputy editor (audiences), delicious.

Published: 14 Dec 21
Updated: 21 Mar 24

Test kitchen approved

When it comes to breakfast, huevos rancheros (ranch eggs) is the full Mexican. This weekend-treat deserves to become your Saturday go-to – plus it comes in at just £2.50 a portion.

Buying beans and tortillas in bulk will ensure you can have this dish at your fingertips whenever you like, and saves you money. See our tips below.

Serves 2
Takes 20 minutes to make

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Ingredients

400g tin black or pinto beans, rinsed and drained (or 160g dried beans, soaked and boiled – see tips)
1 tbsp sunflower oil for frying
4 small corn tortillas (see tips)
2 medium free-range eggs
1 avocado, sliced
50g feta, crumbled (or queso fresco if you can find it)
Hot sauce to serve (optional)

For the salsa ranchera

2 tbsp sunflower oil
1 small onion, finely chopped
1 jalapeño chilli, seeds removed, sliced into matchsticks (plus extra, sliced, to serve – optional)
1⁄2 tsp ground cumin
1⁄2 tsp dried oregano
3 medium tomatoes, finely chopped (or use 6 tbsp chopped tinned tomatoes)
Small bunch coriander, chopped
Juice 1⁄2 lime, plus wedges

Method

For the salsa, heat the oil in a pan over a medium heat, then fry the onion and jalapeño until softened (about 4 minutes). Add the cumin, oregano and tomatoes, then cook for 3 minutes or until the mixture becomes saucy. Stir in half the coriander and season with some salt. Cover, turn the heat to low and simmer for 5 minutes. Season with lime juice.
Meanwhile, put the beans and a splash of water in a pan and warm over a low-medium heat until hot. Mash until mostly smooth with a little texture.
Heat the oil, then briefly fry the tortillas on both sides until just toasted. Drain on kitchen paper. Fry the eggs in the same oil until cooked to your liking.
Top the tortillas with the beans, salsa and eggs, then finish with avocado, feta and the remaining coriander. Serve with lime wedges and, if you like, extra jalapeño and/or hot sauce.

Recipe from January 2022 Issue

Nutrition

Nutrition: per serving

Calories: 595kcals
Fat: 39.5g (10.5g saturated)
Protein: 23.4g
Carbohydrates: 40.9g (5.6g sugar)
Salt: 1.4g

delicious. tips

Dried black or pinto beans are cheaper than tinned. Soak them in cold water the night before you make the dish. The following morning you’ll need to simmer the beans for 45 minutes or until soft.

Buy authentic Mexican corn tortillas in bulk from Mexican Mama you can freeze them so you’ll have this breakfast at your fingertips whenever you fancy it. Please note: only 100% corn tortillas are gluten free.

You can find Mexican dried oregano for this dish from Mexican Mama – this has a more citrussy, earthy flavour.
You can prepare the salsa for this dish ahead of time. At the last minute, fry the tortillas and eggs, while reheating the refried beans (if making) and salsa.

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