Huevos rancheros
Fried eggs on softened corn tortillas, spooned over with a chunky tomato and chilli ranchero sauce and finished with cheese and avocado.
Method
- 1
Heat 1 tbsp oil in a saucepan over medium heat and cook the onion and chilli until soft.
- 2
Add the garlic and cook for a minute.
- 3
Add the tomatoes and salt and simmer, stirring now and then, until thick and saucy.
- 4
Mash the sauce lightly so it is chunky but spoonable, and keep it warm.
- 5
Heat the frying oil in a large frying pan over medium-high heat and fry each tortilla for about 30 seconds per side until soft and blistered but not crisp.
- 6
Drain the tortillas and lay two, slightly overlapping, on each plate.
- 7
Fry the eggs in the same pan in two batches until the whites are set and crisp at the edges and the yolks still runny.
- 8
Set two eggs on each plate of tortillas.
- 9
Spoon the sauce around and over the whites, leaving the yolks showing.
- 10
Scatter with cheese, avocado and coriander and serve straight away.
Notes
- For a heartier plate, spread the tortillas with warm refried beans before adding the eggs.
- The ranchero sauce can be made 3 days ahead. Reheat it while you fry the tortillas.
Equipment
Medium saucepan, Large frying pan, Fish slice, Potato masher