• Huevos rancheros, also known as Mexican eggs, will add magic to every morning! 

    Huevos rancheros (Mexican eggs)

    Serves: 2
    Cooking Time: 20 mins


    • SAUCE

    • 15ml (1 tbsp) olive/avocado oil
    • 1 x 420g tin chopped tomatoes
    • ¼ onion, chopped
    • 3 garlic cloves, crushed
    • pinch chilli powder
    • 1 chilli, seeded and finely chopped
    • 4 tortillas
    • 4 large eggs
    • Cheddar, grated, to serve



    For the sauce, heat the oil in a pan and add the remaining ingredients. Once the sauce is boiling, reduce the heat and simmer for about 10 minutes.


    In a separate pan, heat a tiny bit of oil and fry the tortillas for about a second on each side. Transfer to a plate until needed.


    Fry the eggs sunny side up, leaving them not quite cooked on top. Place a fried egg on each tortilla and pour the hot sauce over to cover the eggs (the sauce will cook the top of the egg).


    Serve immediately, sprinkled with the Cheddar.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com