cookery, Mexican
Comments 9

A Homemade Mexican Breakfast – Huevos Rancheros

One of the best things about the business trips to LA and San Francisco at my last job were the amazing breakfasts! As I’ve mentioned on this blog before, the Mexican food there is incredible, and nothing here in the UK that I’ve tried so far compares to it.

My favourite breakfast was Huevos Rancheros – fried eggs served on corn tortillas, topped with a tomato and chilli sauce, often served with refried beans, mexican-style rice, and slices of avocado or guacamole.

Last weekend, we had a go at making them at home, with a Food Network recipe. It was delicious, if a little indulgent for breakfast!

IMG_3378   IMG_3380


One can whole peeled tomatoes, undrained
1/4 cup fresh coriander leaves, plus more for garnish
1/4 cup diced yellow onion
1 large clove garlic, peeled and smashed
1 jalapeno pepper (seeded if desired)
1/2 teaspoon salt
5 ounces cured chorizo, casings removed, diced
Vegetable oil
Four 6-inch corn tortillas, plus more for serving, optional
One can refried beans, optional
4 large eggs
1 avocado, pitted, peeled and diced, for garnish
3/4 cup grated cheese, for serving
Sour cream, for serving


In a food processor, combine the tomatoes (with juices), coriander, onions, garlic, jalapeno, and salt; puree until smooth. Transfer the sauce to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.

In a large skillet over medium-high heat, cook the chorizo until browned, about 5 minutes. Add to the sauce and cover again.

Add 1 tablespoon vegetable oil to the fat in the skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan if necessary.

Heat the refried beans, if using, in a small saucepan. Spread the beans on the tortillas.

Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover and cook until set, about 1 minute more. Place 1 egg on each tortilla and spoon the warm sauce over the eggs. Sprinkle with the avocado, cheese and additional coriander. Top with a dollop of sour cream.

Screenshot 2015-05-17 13.05.22

If you’re a fellow food blogger and like making a good brekkie, link your posts up to the Made With Pink ‘Breakfast Club’ linky here.


  1. Hi Megan, thanks so much for linking these up to the Breakfast Club. Huevos Rancheros are also my husband’s favourite breakfast when we visit the states. The US really does have a fantastic array of amazing breakfasts! Would you mind adding in a link to the monthly Breakfast Club post ( ) in case any of your readers would also like to submit a recipe? The more the merrier 🙂


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