Huevos rancheros (lets say it together: wey-vhos rahn-chair-ous) is a dish that has only recently entered my life. Boy I am glad it did. A perfect sunny side up egg, smokey refried beans and zesty tomato and avocado salsa all topping a slice of crusty sourdough bread. It’s everything I love on a plate and jaheezus it is good.
If you can’t tell by the name, huevos rancheros originated in sunny Mexico. Traditionally this breakfast dish consists of a corn tortilla topped with tomato salsa, refried beans, boiled rice, guacamole, chilli, onion and a fried egg. Although that all sounds delicious, it also sounds like far too much washing up for my liking. In my take on huevos rancheros I have minimised the prep whilst maximising the flavour.
Thanks to the fast food chains (I’m looking at you Taco Bell!!) Mexican food has got itself a reputation as being uber unhealthy. This totally does not have to be the case. My huevos rancheros recipe is super balanced and full of lots of fab nutrients your body will love. Black beans for fibre, tomatoes for vitamin C, avocado for healthy fats, egg for protein and sourdough for a source of complex carbohydrates. GUYS healthy food is cool ok!
As far as breakfast dishes goes this huevos rancheros may be seen as rather extravagant. Trust me though, it is actually super easy and is sure make anyone’s morning. To save a little time, you can make the refried beans and salsa the night before if you want too – you will look like even more of a domesticated god. Don’t limit huevos rancheros just to breakfast time though, this dish also makes an ideal lunch or dinner.
Whether you want to impress someone special with breakfast in bed or just want an easy tasty lunch my huevos rancheros recipe is perfect for you. It’s serious top notch nosh. PLEASE give this one a go and send me a picture on IG @georgieeatsuk (sombreros and ponchos compulsory) or leave me a comment down. Keep Smiling!
Crispy toasted sourdough topped with smokey refried beans, zesty tomato & avocado salsa and a perfectly fried egg. An impressive but super easy breakfast, lunch or dinner that everyone will love! Vegan + GF option & healthy!!
For The Refried Beans
- 1 tsp olive oil
- 1 clove garlic peeled & finely chopped
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp chipotle chilli / chilli powder
- One 400 g can black beans drained
- 50 ml water
- Pinch sea salt
For The Tomato & Avocado Salsa
- 1 ripe avocado diced
- 300 g cherry / plum tomatoes quartered
- ½ red onion finely diced
- 15 g (1/2 bunch) coriander roughly chopped
- 1 tbsp extra virgin olive oil
- Juice of 1 lime
- Large pinch sea salt & freshly ground black pepper
- 1 tbsp olive oil
- 4 large eggs
- 4 slices sourdough bread
- 15 g (1/2 bunch) coriander
- Pinch chilli flakes
- 4 lime wedges
First make the refried beans. Heat the oil in a medium saucepan and add the garlic to fry until softened. Add the spices into the pan and fry for an extra minute or two until they release their fragrance. Then add the beans, water and salt, stir well and bring to a boil. Reduce the heat slightly and continue to cook for 8-10 minutes until most of the water has evaporated. Use a fork to mash the beans into chunky paste. Taste and add more salt if desired.
Meanwhile make the salsa. Combine all the ingredients into a large bowl and stir well. Keep refrigerated until ready to serve.
Heat the oil in a large frying pan. Carefully crack in the eggs and fry until the whites are opaque (you may need two frying pans here, or you could work in batches). While the eggs are frying, pop the bread in the toaster until golden brown.
To assemble, divide the toast between the plates and spread over a few spoonfuls of refried beans. Add the egg to one side of the toast and the salsa to the other. Garnish with the remaining coriander, chilli flakes, lime wedge and serve immediately.
If you are short on time, both the salsa and refried beans can be made up to two days in advance and stored in the fridge. When ready to serve reheat the beans slowly over the stove top or in the microwave.
Vegan: Omit the egg and replace with a little vegan feta or just have it on its own. Both options are delicious!
A few ingredient notes:
- Chipotle chilli powder makes the refried beans extra smoky. If you can't find it, you can also use regular chilli powder.
- If you would prefer a slightly more authentic version of huveos rancheros you are welcome to use warmed corn tortillas rather than sourdough bread. This recipe also works well with rye bread or even a wholemeal bagel.
- If you can, try to use organic free range eggs. They are bigger and have a beautiful bright orange yolk.
If you love egg dishes, why not try my Shakshuka recipe too!