Farmer’s Eggs aka Huevos Rancheros

Adriana says: “This is one of the most popular Mexican breakfasts all over the world and can usually be found in any Mexican restaurant serving breakfast. The tostada (crunchy fried tortilla) on the bottom and saucy egg on top definitely makes it a very tasty and unique dish.”

Serves 2

Ingredients

250ml vegetable oil
4 tortillas
500ml Red Sauce
500ml Green Sauce
4 eggs
sea salt

To serve

Pot Beans, warmed (see Huevos A La Mexicana recipe below)
grated cheese (your favourite kind) (optional)
chopped fresh coriander

Method

Add the oil to a frying pan over a medium heat and fry the tortillas – they should be crunchy but not too crunchy. Transfer them to a bowl lined with kitchen paper to absorb any excess oil.

Meanwhile, gently warm up the red and green sauces in separate saucepans. The sauces need to be runny – if they are a bit dry, add a little water, chicken stock or vegetable stock if necessary. Taste and adjust the seasoning if needed.

In the same pan you used to cook the tortillas, fry the eggs over a medium heat until they are cooked to your liking.

Place 2 tortillas on each plate, side by side. Add a serving spoonful of the red sauce to one of the tortillas and of the green sauce to the other. Arrange 2 fried eggs on top and spoon the beans on the side of the eggs.

Add some grated cheese on top, if using (this is optional, but I recommend it), and some chopped coriander leaves before serving.

To make the Green Sauce, aka Salsa De Tomatillos Asados

Makes about 400-500g

14 tomatillos, husks removed, skins peeled and washed
½ small onion
1 garlic clove
1 or 2 fresh jalapeños, stems removed and cut into 3 pieces
2 tablespoons olive oil
1 tablespoon salt
20 g finely chopped fresh coriander (or pinch of cumin seeds)

Heat a heavy-based frying pan or comal over a medium heat. Add the garlic and cook, turning frequently, until soft and lightly charred all over. Remove the garlic and set aside. Turn the heat up to medium–high, add the tomatillos and onion and cook until slightly charred all over. The trick is to turn the tomatillos every two minutes, otherwise you will end up with a tomatillo purée.

Transfer the cooked vegetables to a food processor or blender, along with the jalapeños, oil and salt and blend until mixed. Alternatively, use a handheld stick blender. If you are using cumin seeds instead of coriander, add these to the blender too. Transfer to a bowl, taste and add more salt if needed. Stir through the coriander to finish. Serve the same day preferably or store in an airtight container in the fridge and use within three days.

To make the Red Sauce, aka Salsa De Jitomate Cocida

Makes about 1l

8 tomatoes, skins peeled and washed
¼ small onion
1 garlic clove
1 or 2 fresh jalapeños, 2 morita chillies or your favourite chilli, seeds removed (or seeds left in, if you like more of a kick)
20g roughly chopped fresh coriander
1 tablespoon salt

Put all the ingredients in a saucepan with 480ml water and cook over a medium–high heat for 15–20 minutes. Leave to cool down slightly.

Transfer to a blender and blend to a smooth sauce. Alternatively, use a handheld stick blender. Store in an airtight container in the fridge and use within 3 days.

Note: Pass the sauce through a fine-mesh sieve for an even smoother finish, if liked.

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