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Wednesday Wind-down: Huevos Rancheros


Huevos Rancheros are a classic Mexican breakfast dish, and if you’ve ever had a breakfast burrito, you’ve probably had something a bit similar.  While there are many variations, the basic recipe is a fried egg on a flour tortilla, covered with cooked salsa.  I made them for the first time ever last weekend after an all-nighter, when my poor confused body didn’t really know if it wanted breakfast or dinner.

They were the absolute perfect comfort food – the egg and tortilla are comforting, but the spicy tomato sauce stops it from being bland.  I see no reason to confine these to breakfast.  I think they make a perfect lazy dinner, and in fact they seem especially suited to eating in front of the tv with a beer.  The way the runny yolk mixes in with the salsa, and can be mopped up with the tortilla…oh man.

The spicy tomato salsa is really easy and quick to make, but you could just open a jar of shop-bought salsa if you’re feeling particularly knackered.

Ingredients (serves 2)

  • 1 medium onion, finely chopped
  • 1 tin chopped tomatoes
  • Chopped jalapeno peppers
  • Spices – chilli powder, dried chilli flakes, cayenne pepper, tabasco, paprika, ground cumin. Whatever you have and like.
  • 4 flour tortillas
  • 4 eggs


  1. Make the sauce by sweating the onion in a little olive oil. Add in the tomatoes, jalapenos and spices and simmer for about 15-20 minutes until the sauce has thickened. Or just open a jar of salsa.
  2. Fry the eggs.
  3. Warm the tortillas in the oven or under the grill, according to the instructions on the pack.
  4. Spread a little sauce on the tortilla, place the egg on top and add some more sauce on top of the egg.  Fold over the tortilla and you’re ready to go.

You can of course go all out and add in sour cream, guacamole, cheese and anything else that you like – but even just with the basic egg, salsa and tortilla, it’s really good.


  1. Yummy, I’ll try it for dinner tonight!
    Thanks Jean!

  2. To be truly authentic corn tortillas should be used–not the Old El Paso abominations found here in Ireland that contain so much more than corn, but real corn tortillas made with only masa harina and water, but that’s a tall order. The ranchero sauce here sounds very nice, and even with flour tortillas this would be very yummy.