A classic Mexican dish in the style of a rural breakfast, huevos rancheros are stunning in their simplicity and extremely moreish. Good hot sauce is a must, as are runny yolks. Enjoy with coffee and freshly squeezed orange juice.
- 300 g roma tomato, chopped
- ½ small white onion, chopped
- 1 clove garlic
- 1 small green chilli
- 1 cup vegetable oil
- salt and pepper
- 8 corn tortillas (see Note)
- 8 eggs
- pickled Serrano chillies (see Note), sliced, to serve
- hot sauce, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the tomato, onion, garlic and chilli in a blender jug and puree until smooth.
Heat 2 tablespoons oil in a large frying pan over medium heat. Add the tomato puree and cook for 3–4 minutes until it begins to thicken. Season to taste, cover and set aside.
Heat the remaining oil in a large frying pan over medium heat. Fry the tortillas, in batches, for 2–3 minutes until golden and crisp. Drain on paper towel and season lightly with salt.
Tip out all but 2 tablespoons of oil from the frying pan and return the pan to a medium-high heat. Cook the eggs in 2 batches, adding more oil if necessary, until the whites are set but the yolks remain runny.
To serve, place two fried tortillas on each plate, top each tortilla with a fried egg, tomato sauce and pickled Serrano chilli.
• Corn tortillas are available from Latin grocers, some delicatessens and supermarkets.
• Pickled Serrano chillies are available from Latin food stores and some international delis. If unavailable, substitute pickled jalapeños or fresh long green chilli.