Huevos rancheros

This traditional Mexican breakfast of fried eggs smothered in cooked salsa and wrapped in a warm flour tortilla is so quick and easy to make.
huevos ranchos

Recipe from: 8 November 2012
Preparation time: 10 min
Cooking time: 15 min


  • For the salsa:
  • 1
    olive oil
  • 1
    red onion - finely chopped
  • 1
    chopped peeled tomatoes
  • 1/2
    smoked or plain chilli flakes
  • 2
    chopped pickled jalapeños
  • 1/2
  • Salt
  • You will also need:
  • 4
    large free-range eggs
  • 4
    flour tortillas
  • 2
    spring onions - sliced (optional)
  • fresh coriander leaves (optional)
  • 1
    tomato - chopped (optional)
Servings: Change Serving


Heat the olive oil in a pan or small pot and fry the onion until it starts to soften (about 5 minutes).

Add the tinned tomatoes, chilli, jalapeños, cumin and salt and simmer gently for about 10 minutes.

While it’s simmering, fry the eggs.

Heat the tortillas in the microwave for about 20 seconds or dry-fry them on each side in a large nonstick pan until they are heated through.

To assemble, spread some warm salsa over the surface of a tortilla and top with an egg. Add spring onion, coriander and tomatoes or any other ingredients of your choice.

Notes: Fillings that go well with huevos rancheros include crispy bacon, avocado and grated cheese. The leftover salsa is
great as a dip with corn chips, or served over nachos.

Taken from Sam Linsell's cookbook Drizzle and Dip.


Read more on: mexican  |  breakfast  |  recipe  |  sauté  |  brunch  |  dairy  |  eggs

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

Find a recipe


Inside Food24


Instagram: #Food24_sa


Prince George the green prince?

Prince Charles hopes his grandson's love of the outdoors will become a passion for the environment.



One man's $1 million vision for an eco Africa
China's air pollution at doomsday levels
Keep food fresher for longer
Hurricanes, earthquakes and floods – What climate change really means for us

We're talking about ...

Festive recipes
A Festive Feast of Flavour from Checkers this holiday season!


50 outdoor eating spots in Joburg

Beautiful places to dine out in Joburg where you aren't gazing into a parking lot.


Find a restaurant

There are new stories on the homepage. Click here to see them.