Huevos Rancheros (Ranch Eggs) is the perfect way to set yourself up for a long day on the ranch or if you are like me it makes for the perfect hangover cure on a sleepy Sunday morning. This recipe is tailored to the gringos among us that can’t handle our heat. It’s made only using ingredients available at most local corner shops or from fajita starter kits.
Ingredients (serves 4)
- 4 soft corn tortillas
- 1 small onion, thinly sliced
- 2 cloves of garlic, crushed
- 1 red chilli, thinly sliced
- 1 tin of refried beans
- A handful of cherry tomatoes, halved
- 4 fresh eggs
- A handful of fresh coriander, torn
- A handful of fresh feta cheese, crumbled
- Salt & pepper to taste
- Start off by wrapping the tortillas in tin foil and popping them into the oven on a low heat (gas mark 3-4) to warm them through.
- Next add the onion to a large pan with a glug of oil. Once they have softened up, add in the garlic and chilli.
- Once the garlic and chilli have started to change colour, add in a few tomatoes and the tin of refried beans with a big splash of water to loosen them up a bit, at this point the sauce should be a little too watery as it will thicken up as it cooks.
- Once the beans have started to thicken slightly, pop them into an oven proof dish and pop them into the oven with the wraps.
- Add a little more oil to the pan that the beans were cooked in and crack in the eggs to fry on a low heat.
- Once the eggs are cooked, serve immediately.
- I always pop all the ingredients out on the table and let everyone get stuck in (looks way more impressive that way), but the basic rule is to wrap, then beans, then egg, then coriander and feta. I always go big on the feta. Adding a little extra hot sauce also goes down a treat!