Breakfast Menus Huevos Racheros Ranch Eggs

Huevos Racheros – Ranch Eggs is for those who enjoy the spice in life.


  • 4 corn tortillas
  • 3 tablespoons vegetable oil
  • 2 tablespoons grated cheese, (as strong or as mild as you like)
  • 4 eggs
  • Salt and pepper
  • 6 medium tomatoes (Tinned plum tomatoes are fine).
  • Chilli – how hot and how much is up to you. I suggest one whole jalapeno the first time – you cook this. You could also use chilli flakes – 1/2 teaspoon
  • 2 cloves of garlic, peeled.
  • 4 tablespoons of chopped coriander or parsley
  • 1 teaspoon of tomato ketchup, preferably a gluten free Herby Italian one
  • 1 small onion, peeled and finely chopped.


  1. Preheat the oven 400 F (200 C). Halve the tomatoes and place them, cut side up, in a roasting tin.  Grill them for 10 minutes.
  2. In a dry non-stick pan char the pepper pieces and garlic, turning to cook evenly. When done place the pepper(s) in a plastic bag and let steam for a while and then deseed, peel and stem. Add this flesh to a food processor together with the garlic and the tomato halves.  Whizz these together until smooth along with the coriander/ parsley and ketchup. Pour this mixture into a small pan and heat through.
  3. Each tortilla should be brushed with oil and baked for about 5 minutes. Then add the cheese, divided between them, and bake for a further 5 minutes.  Keep warm.
  4. Fry the eggs using vegetable oil
  5. Place one tortilla on each plate, place an egg on top and then pour on some of the salsa.

Tips: Do take care when handling chilies. Preferably wear plastic gloves, but at least wash your hands after touching them and don’t touch your eyes or other delicate skin.

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