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Huevos Rancheros

Huevos Rancheros

This classic Mexican breakfast dish is a must for all lovers of spice in the morning.

Ready in: 45 minutes

Serves: 4

Complexity: very-easy

kcal: 331

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8 eggs
1 tbsp rice bran oil, plus more if needed
a knob of butter
8x 10 cm corn or flour tortillas
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 onion, finely chopped
1 tbsp rice bran oil
2 tsp SIDS SALT & PEPPER to taste
1x 400 g can of chopped tomatoes
1 tsp Marmite or Vegemite
a pinch of five-spice powder
1x avocado, peeled, stone removed & sliced
a little chopped fresh coriander
120 ml sour cream
pickled jalapeños, to taste


TOMATO SAUCE: Sauté the garlic, chilli and onion in the oil in a frying pan, adding SIDS SALT & PEPPER, until soft but not coloured. Add the tomatoes, Marmite and five-spice and simmer until reduced and thick.
Sauté the eggs in the oil and season. When they are nearly cooked, add the butter to the pan and spoon the melted butter over them. You might need to do this in batches, depending on the size of your pan.
Meanwhile, heat a frying pan over a medium heat and warm the tortillas for 10–20 seconds each. Keep warm as you heat each one before you serve.
Spread the tomato sauce over the tortillas and top with an egg. Garnish with avocado, coriander, soured cream and jalapeños.