Huevos Rancheros

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 29 janv. 2026

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This classic huevos rancheros recipe is the ultimate vegetarian brunch, offering a vibrant combination of smoky flavours and satisfying textures. A staple of Mexican country cooking, this dish features lightly softened corn tortillas topped with perfectly fried eggs and a rich, spicy tomato salsa. The addition of chipotle chillies in adobo provides a deep, authentic heat that cuts through the richness of the yolks, creating a balanced and hearty start to the day.

Ideal for a slow weekend morning or a festive midweek breakfast, this colourful dish is packed with protein and fresh herbs. Serve these eggs immediately while the salsa is piping hot and the yolks are still runny. For a fuller spread, you could accompany them with a side of creamy sliced avocado or a spoonful of cool soured cream to complement the piquant sauce.

Ingredients for Huevos Rancheros

90ml d'huile végétale
8 (5-inch) corn tortillas
2 (14- to 425g ) cans whole tomatoes in juice
120ml d'oignon blanc haché
1/4 cup chopped fresh coriander plus additional for sprinkling
1 tablespoon chopped canned chipotle chillies in adobo
2 gousses d'ail, grossièrement hachées
1 cuillère à café de sel
8 gros œufs

How to make Huevos Rancheros

Put oven rack in middle position and preheat oven to 93°C. Stack 4 ovenproof plates on oven rack to warm.

Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp). Wrap tortillas loosely in foil and keep warm in oven. Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet.)

Purée tomatoes with their juice, onion, coriander, chipotle, garlic, and salt in a blender until very smooth. Carefully add mixture to hot skillet (it may spatter) and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.

Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 4 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness. Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in remaining tablespoon oil in same manner. Season eggs with salt and pepper.

Spoon 60ml salsa onto each plate and top with 2 tortillas, slightly overlapping them. Transfer 2 eggs to tortillas on each plate and top with some of remaining salsa. Sprinkle with coriander.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.