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    Ranch-style Eggs (Huevos Rancheros)

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    Ranch-style Eggs (Huevos Rancheros)

    • Preparation time: 30 minutes
    • Cooking time: 15 minutes, plus 2 hours for the beans
    • Total time: 2 hours 45 minutes 60 minutes 60 minutes 45 minutes

    Serves: 4


    • 4-8 tortillas
    • Sunflower oil for shallow frying
    • 8 large eggs
    • Refried beans (optional)
    • 350g dried red kidney beans, soaked overnight
    • Large pinch dried chilli flakes
    • 1 medium onion, finely chopped
    • 1 bay leaf
    • 40g lard
    • 3 tbsp finely grated Cheddar
    • Salt
    • 2 garlic cloves, chopped
    • Tomato sauce
    • Salt and freshly ground pepper
    • 400g can chopped tomatoes
    • 2 tbsp sunflower oil
    • 1 medium onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 4 medium-hot or hot green chillies (jalapeño or serrano), roughly chopped


    1. To prepare the refried beans, drain the beans and put into a large pan with the chilli flakes, onion, garlic and bay leaf. Cover with lots of cold water, bring to the boil and simmer for up to 2 hours until tender. Drain, discarding the bay leaf and reserving the cooking liquor.
    2. Heat the lard in a large frying pan over a medium heat, add the beans and mash to a rough paste with a potato masher. Leave some of the beans whole to give texture. Stir in the Cheddar and cook over a medium heat for 5 minutes, stirring frequently and adding a little of the reserved cooking liquor now and then, until you ave a thick, creamy paste. Season to taste with salt, cover and set aside.
    3. For the tomato sauce, heat the oil in a frying pan over a medium heat and soften the garlic and onion without browning them. Add the chillies and cook for a couple of minutes, then add the chopped tomatoes and simmer until slightly reduced and thickened - you want to end up with a pourable sauce. Season to taste and set aside.
    4. Warm the tortillas according to the packet instructions. Keep warm.
    5. When you are ready to serve, gently reheat the tomato sauce and refried beans. Heat some sunflower oil in a large frying pan over a medium heat. Break in the eggs and fry to your liking, spooning a little of the hot oil over the yolks as they cook. Put a tortilla in the centre of each warmed plate and put the eggs on top. Spoon a generous quantity of the sauce over and around the eggs and serve with coffee, a bowl of refried beans and extra tortillas if you like.

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