Huevos Rancheros

This recipe derives from Mexico and was taken as a mid-morning repast to refuel after a few hours labour on the farm. Taken at the standard breakfast hour, it will serve the same purpose for the average office worker.

Recipe author: Greg Duncan Powell
Breakfast, food worth getting out of bed for
Photography by Alan Benson

Reproduced courtesy of Murdoch Books, Ltd.


Category:  Midweek Express  - 


For 4 people


  • oil, for frying
  • 1 onion, chopped
  • 1 green capsicum (pepper), chopped
  • 1 green chilli, seeded and finely chopped
  • 1 garlic clove, finely chopped
  • 2 x 400 g (1 oz) tins chopped tomatoes
  • 4 corn tortillas
  • 8 eggs

Huevos Rancheros Directions

  2. 1. Heat a glug of olive oil in a frying pan over a medium heat. Add the onion, capsicum and chilli and cook for about 5 minutes or until soft. Add the garlic and cook until fragrant.

    2. Place the tomato, along with the juice from the tins, in the pan. Season with salt and black pepper and cook for about 10 minutes until the sauce thickens.

    3. Lightly oil a non-stick frying pan and heat each tortilla until air pockets start to form. Remove from the pan and keep them warm. Fry the eggs in the same pan, making sure the yolks are a little runny.

    Serve by putting a tortilla on each plate, spooning on a bit of tomato mixture, topping with the eggs and dressing with extra sauce.