Huevos Rancheros (or Rancher’s Eggs) is a typical Mexican Breakfast dish composed of a tangy paprika gravy and fried eggs. It is hearty and filling and hits me in all the right spots when I’m craving some flavor. It is a lovely brunch dish to be served with Tortilla Wraps or Chips, Tomato Salsa, or Pico de Gallo and Guacamole.
I love recipes that are perfect for our Sunday brunches. We sleep late on Saturdays and wake up late on Sundays. Do you also love a recipe that keeps you full until the evening? For more brunch ideas visit here.
For me, it is a lovely way to get lots of vegetables into my children. They also eat leftovers with rice or pasta and some melted cheese. You know I love quick recipes where I can multitask and this is such! Once the chopping is done, you can cook the vegetables while the Tortilla Chips are in the Oven and also work on the Pico de Gallo and Guacamole.
Traditional Pico de Gallo also uses white onions. But I left it out here. Also in the image and video, I’m using store bought Guacamole. I always have a tub of Guacamole in the fridge. I love it with my toasts, as a dip for vegetable and so on.
Huevos Rancheros
Ingredients
For the Vegetable Curry-ish Part
- 2 tbsp Vegetable Oil
- 1 Red Paprika deseeded and sliced
- 1 Red Onion sliced
- 3 Cloves of Garlic chopped finely
- 1 can Black Beans washed and drained
- ½ can Corn washed and drained
- 200 gm Tomato Puree
- 1 tbsp Fajita Seasoning or use Spice Mix
- Salt and Pepper to taste
Spice Mix
- 1 tsp Paprika powder
- 1 tsp Cumin powder
- 1 tsp Coriander Powder
- 1 tsp Chilli flakes
- 1 tsp Dried Oregano
For the Pico de Gallo
- 1 Tomato
- Juice of ½ Lime
- 1 Handful Coriander Leaves
- Salt to taste
For the Guacamole
- 1 Avocado mashed with a fork
- ½ White Onion finely chopped
- 1 green chilli finely chopped
- 1 Tomato finely chopped
- 1 Handful Coriander finely chopped
For the Tortilla Chips
- 4 Tortillas
For the Eggs
- 2 Eggs per person
Instructions
- Heat oven to 190°C.
- Cut the Tortilla Wraps into triangles and spread it over Baking Tray.
- Bake in Oven for 7-8 minutes until crispy.
For the Vegetable Curry-ish Part
- Heat Pan and add Oil.
- When the oil is hot, add Paprika, Onion and Garlic into the pan.
- When the vegetables begin to soften, add the Fajita Seasonng or Spice Mix and saute for 1-2 minutes.
- Now add the Tomato Puree and drained Beans and corn. Let it simmer on low flame for 4-5 miunutes.
- Add Salt and Pepper to taste. Turn off flame.
Pico de Gallo
- Combine the chopped tomatoes, coriander and lime juice. Add Salt to taste.
Guacamole
- Mash the Avocado well with a fork. Combine all ingredients. Give it a good mix.
- Add Salt to taste, mix it well. Top with Olive Oil, this will also prevent the Avocado from turning brown.
Fried Egg
- Heat a Pan and add Oil or Cooking Spray.
- Add the Eggs to a medium hot pan and fry it to your liking.
Combine
- Now combine all the elements and enjoy this explosion of flavors.
Hope you guys like it. If you’ve tried this leave a comment or tag me on Instagram. Have a nice day.
