Recipe: Recreate our Huevos Rancheros At Home

Whether it’s Eggs in Purgatory, Shashuka or Croque Madame, there’s no doubt that egg fry-ups universally hold a special place in people’s hearts across the world. In Mexico, one such traditional breakfast is huevos rancheros. Loosely translated as ranch eggs, this mix of Mexican staples delivers a hearty burst of flavours that get the day off to a great start. Recreate this classic dish at home using Super Loco’s very own recipe! Scroll down below for your shopping list and full recipe.

Serves one portion.

Ingredients

• 2 eggs

• 2 tortillas

• 50g Monterey Jack and Mozzarella cheese

• 60g frijoles

• 40g salsa roja

• 50g guacamole

• 45g pico de gallo

• 30g sour cream

• 25g pickled red onion

• 1 lime wedge

• Pinch of mixed fresh herbs 

• Pinch of sea salt

Equipment

• Silicone or stainless steel egg ring, approximately the same size of the tortillas

• Flat long-handled wooden or silicone spatula

Method

1. Make your quesadilla by placing a tortilla on a pan with medium-low heat. Spread a generous layer of mixed cheese on top of the tortilla and cover with the second tortilla, flipping it over occasionally until the cheese has melted, and both sides are a light golden brown. Set aside to rest on a plate.

2. Add a swirl of olive oil to the same pan used for the quesadilla and warm to medium heat. Oil the egg ring with some olive oil to prevent the egg sticking to its sides, and place in the centre of the pan. Crack your first egg into the left side of the ring, followed by the second egg on the right side of the ring.

3. Leave the eggs to fry sunny side up. While the eggs are cooking, warm up the frijoles in a bowl. When the yolk is cooked to semi-firmess (but still runny within) and has darkened to a deep yellow, use the spatula to remove the eggs from the pan, and set aside on a plate. 

4. Place the warm beans in the center of a large plate, using a spoon to spread it out evenly in a large, round circle.

5. Using the spatula, gently place the quesadilla on top of the beans. Similarly as with the frijoles, use a spoon to evenly spread a generous amount of salsa roja on top of the quesadilla, right up to its edges.

6. Slide the eggs on top of the quesadilla, ensuring you can still see the salsa roja below. Top with a generous amount of guacamole, pico de gallo, pickled red onion and sour cream according to your dad’s preference.

7. Garnish with fresh herbs, a pinch of sea salt and place the lime wedge on the side to finish.

You’re all set! Be sure to tag us on Instagram at @superlocogroup when you attempt it at home!