How to make Mexican huevos rancheros for breakfast

Huevos rancheros, meaning ‘ranchers eggs’, is a traditional Mexican breakfast dish of spicy tomato salsa served on tortillas, topped with eggs fried to crispy perfection on the bottom with soft runny yolks.

2 tablespoons rapeseed oil

4 corn tortillas

4 large free-range eggs

1 tablespoon pickled jalapenos, for serving

Crumbled feta cheese, for serving

Handful chopped coriander, for serving

Lime wedges, for serving

For the salsa

1 tablespoon rapeseed oil

1 small onion, peeled and chopped finely

1/2 teaspoon dried oregano

400g tin chopped tomatoes

1 whole dried ancho chilli (or other mild dried chilli)

Salt and freshly ground black pepper

Juice from 1 lime

1 tablespoon tomato puree

1 tablespoon soy sauce

Cut the top off the dried chilli and shake to discard the seeds. Place in a cup of hot water to soften then snip into small pieces using kitchen scissors.

Heat the oil in a medium saucepan, add the onions and sauté until softened, about 3 minutes.

Add the remaining salsa ingredients and stir to combine. Bring the sauce to a boil then turn the heat down and simmer for 10-15 minutes.

Puree the sauce with a stick blender until still slightly chunky. Taste and adjust the seasoning if necessary. Set the saucepan aside with the lid on to keep warm.

Heat 2 tablespoons rapeseed oil in large frying pan over a medium heat. Fry corn tortillas and keep turning them over until lightly browned, about about 1 minute per tortilla. Transfer to a plate lined with kitchen paper to absorb any excess oil, cover with foil to keep warm.

Reheat the pan over a medium-high heat carefully crack in the eggs. Let them cook until crispy on the bottom and yolks still liquid. Season with salt and pepper and slide onto a clean plate.

To serve, reheat the salsa, place two tortillas onto each serving plate then spoon the salsa all over and top each plate with two fried eggs.

Sprinkle over some pickled jalapenos, crumbled feta cheese and a handful of chopped coriander. Add some red pepper flakes if you like a little more heat. Serve immediately with lime wedges on the side.

Find more of Beverley's recipes here. Follow her on Instagram@thelittlechelseakitchen for more inspiration.

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