Huevos rancheros

A staple of Mexican cuisine, huevos rancheros are a feast for the taste buds! This simple yet tasty dish plunges you straight into the warm, friendly atmosphere of traditional Mexican breakfasts.
The origins of this recipe can be traced back to farmers in the countryside, who used to prepare this hearty dish to get their day’s work off to a good start. “Huevos rancheros” literally means ‘eggs from the farm’, a tribute to the fresh, local ingredients used in this preparation.

Served on lightly toasted corn tortillas, the eggs are topped with a spicy tomato sauce, often accompanied by black beans, avocado and a little cilantro. It’s a perfect dish for brunch with friends, or for a quick but nutritious lunch. There are many variations depending on the region of Mexico, but the idea remains the same: a perfect blend of sweet and spicy flavors that awaken the senses.

Ingredients (for 2 servings)

4 Columbus eggs
1 ripe avocado
4 mini-tomatoes
200g button mushrooms
1 can black beans
4 corn tortillas
1 red onion
2 cloves garlic
Chili powder, cumin, salt and pepper
Fresh coriander for garnish
lime

Preparation

Chop the onion and garlic, halve the tomatoes and slice the mushrooms and avocado.
Heat a little oil in a large frying pan. Add the onion and garlic and stir-fry until translucent.
Add the mushrooms to the pan and stir-fry until golden. Then add the tomatoes and spices, and simmer until the tomatoes are cooked through.
Meanwhile, heat the beans in a small saucepan. You can add a little cumin and chili pepper for extra flavor.
In another pan, cook the fried eggs.
Place two eggs on each plate. Top with the vegetable mixture, avocado slices and fresh coriander.
Serve with lime and sliced corn tortillas.

Columbus hint

Huevos rancheros aren’t just an original breakfast that takes you on a journey.

It’s also a great way to start the day, with plenty of protein and vitamins.