Huevos Rancheros

Warning: this dish is hot! But if you prefer it slightly milder you can reduce the amount of fiery green chilli appropriately. It's usually served for brunch to cure even the most hellish of hangovers. We recommend you eat it outside in the sunshine while sipping a Bloody Mary and wearing very dark sunglasses.


the red hot cookbook


½ tablespoon olive oil

8 slices of back or streaky bacon, finely chopped

1 large onion, finely chopped

1 garlic clove, crushed

4 hot green chillies, finely chopped

1 mild red chilli, deseeded and finely chopped

4 tomatoes, skinned and roughly chopped

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

8 eggs

4 plain 20-cm/8-inch flour tortillas

Salsa cruda, to serve



Heat the oil in a frying pan and gently fry the bacon until almost cooked. Drain off all but 1 teaspoon of the fat.

Add the onion and garlic to the pan and cook, allowing to lightly brown. Add the chillies, tomatoes, salt and pepper, stir well and cover. Bring to the boil, reduce the heat and simmer for about 20 minutes, stirring frequently. 

Meanwhile, fry or poach the eggs to your taste and gently warm the tortillas in a frying pan or warm oven, or under the grill/broiler.

To serve, place 2 eggs per person on a warmed tortilla and liberally spoon the salsa cruda over the eggs. Eat immediately!


This recipe is from The Red Hot Cookbook by Dan May. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.