How to make Huevos Rancheros
Maybe I was living under a rock for a quarter of my life but I’d never heard of Huevos Rancheros until I moved to London at 25. It was that way with a number of foreign foods, growing up in a semi-rural country town meant the most exotic food I encountered was the pickled onion from the fish and chip shop. Now huevos rancheros are one of my favourite meals, the smoky chorizo, runny eggs and spicy jalapenos make the perfect breakfast and this recipe adding the toppings onto a pizza transports it to a dish you can eat any time of the day
What does Huevos Rancheros mean?
There are a couple of definitions of Huevos Rancheros but the most common is ‘ranchers eggs’ referring to the traditional mid-morning breakfast of Mexican ranch farmers.
What’s in Huevos Rancheros?
A traditional Huevos Rancheros will typically consist of at a minimum; tortilla, egg and Huevos Rancheros sauce. These days though if you order this at a restaurant you’ll also enjoy with lime, avocado, jalapenos and some form of crumbly Mexican cheese.
How to make Huevos Rancheros sauce
The sauce is super simple, it only requires 5 ingredients and takes about 10 minutes. It freezes well which is why I typically double the recipe and make enough to store some in the freezer, so I can have a delicious breakfast or late brunch any day of the week
Huevos Rancheros Pizza
- 500 g white bread flour
- 7 g yeast
- 1 tbsp sugar
- 2 tbsp olive oil
- 1 tsp salt kosher
Huevos Rancheros sauce
- 1 tbsp olive oil
- 1 small chirizo sausage diced
- 1 small onion finely chopped
- 400 g tinned tomoatoes
- 400 g tinned kidney beans drained and rinsed
- 1 tbsp mexican seasoning mix
- 4 eggs
- 2 Jalapenos sliced
- 1/4 cup Corriander leaves chopped
- 1/4 cup Queso cheese or feta
- 1 avocado peeled and sliced
- Sriracha hot sauce
- 4 Lime wedges
- Place 300ml warm water into a jug, mix in yeast and sugar and stir until dissolved, leave to sit for 5 minutes until frothy
- Sift flour onto a clean bench, building a mound with a well in the centre
- Add the oil and salt to the liquid and pour into the flour well gradually while bringing the flour into the centre from the sides using a fork. Once the dough starts to form, flour your hands and knead for 5 minutes until the dough is smooth and springy
- Place the dough into an oiled bowl, cover with a damp cloth and place in a warm room for 45minutes until it has doubled in size.
Huevos Rancheros sauce
- In a saucepan over medium heat fry off chorizo and onion for 4-5 minutes until onion is translucent. Pour in tinned tomatoes, kidney beans and Mexican spice mix. Place over a gentle heat and cook until the mixture thickens slightly, season with salt and pepper and leave to one side.
- Preheat oven to 180 degrees and line a baking tray with baking paper
- Turn out dough onto a floured bean and punch (knockback) some of the air out.
- Divide the dough into 2-4 balls (depending on how big you want your pizzas.
- Roll out the dough into circles about 0.5mm thick and place onto a lined baking tray.
- Spread the Refried Red Bean sauce evenly over the pizza base, leaving 2-3 dips where the egg can be cracked
- Crack eggs onto of the pizza and cook in the oven for 20-30 minutes until the base in cooked through
- Remove from oven and top with Jalapenos, Corriander, Quesa cheese (or feta), Avocado and Sriracha hot sauce
- Serve with a wedge of lime