I have chosen the next international breakfast on my series to be Huevos Rancheros, based on the fact that I will be taking a flight to Mexico in less than a week. I am looks forward to trying as much Mexican food as possible and I am not afraid of a bit of more spice than I am used to.
What is Huevos Rancheros and where does it come from?
Huevos Rancheros is a simple dish coming from the rural parts of Mexico, where eggs are poached in spicy tomato sauce and served with tortillas, beans, rice, potatoes, and sometimes guacamole. Depending on the region you will find one or more additional items to the classic dish.
Huevos Rancheros is considered a comfort food and it originated in the farmhouses of Mexico sometimes around the 16th century. There are many variations of Huevos Rancheros around the country. For example, in the Yucatan peninsula (where I will be going), you have huevos motulenos, which is very similar with the recipe I have cooked, with the add-on of black beans. In the Chihuahua desert the huevos divorciados are more popular, where the eggs are poached in both red and green salsa, divided in the pan by a “wall” of chilaquiles or refried beans, served with rice or papitas. In Oaxaca region, the huevos rancheros are often accompanied by plantains instead of rice and tortillas.
This breakfast has become very popular even in the Southern parts of the United States, where chefs have adapted it to the local cuisine by adding sour cream and lettuce.
You might wonder why this breakfast is so filling? Because Mexico is a very hot country, especially around the desert, people would go to work the land way before sunrise, working for a few hours before returning home and gathering around the breakfast table. Back then, the breakfast used to be the most important meal of the day, hence it had to be substantial.
How to cook Huevos Rancheros?
I didn’t expect that it would be so easy to cook this recipe. You see, I can never get the poached eggs right and this is why I avoid making them. Having to poach them in tomato sauce scared me a bit.
I have used Jamie Oliver’s recipe, adapting it a little bit to my own taste and cutting off the ingredients to make it for 2 people only.
To prepare this dish I have also used Stirr, sent to me by Uutensil to use in creating one of my recipes from the Breakfast Club. Stirr is a unique kitchen aid that helps stirring sauces, soups or gravy, giving your hands freedom to do something else. With Stirr you can be sure that your sauces won’t ever stick to the pot. With just a push of a button, Stirr can rotate itself traveling through the pan or pot, mixing the ingredients.
Try this delicious Mexican breakfast based on spicy tomato sauce and poached eggs.
- 2 eggs
- 1 onion
- 1 red pepper
- 1 clove garlic
- 1 tin choppe tomatos
- 1 Tomato
- 1 Nora hot pepper
- Grated cheese
- Smoked chilly flakes
- Bay leaf
Chop finely the onion, garlic and the pepper. Put them in a thick bottom pan drizzled with olive oil and let them soften up. Add the bay leaf and the smoked chilly flakes.
After 15 minutes, when the pepper is soft, add the chopped tomatoes and wait for them to start boiling. Meanwhile slice the tomato thinly and add it on layers on top, together with the Nora hot pepper.
When the mixture reaches the boiling temperature, make 2 holes into it with a spoon and crack the eggs into it. Cover the pan with a lid and let the eggs cook, for about 2 or 4 minutes.
Meanwhile, warm up the tortillas in the microwave, as instructed on the package.
When the eggs are ready top the tortillas with them, add grated cheese and dill on top, and serve hot. Enjoy!
Have you ever tried Huevos Rancheros? Would you give this recipe a go?
Disclaimer: Please note that this post has been written in collaboration with Uutensil.
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