Huevos rancheros, or ranch-style eggs, is, according to the world’s most popular free encyclopedia, a tribute to the generous mid-morning meals served on Mexican farms; or, more succinctly, in the words of food writer Elisabeth Lambert Ortiz, “Mexico’s favourite egg dish”. I suspect it’s among America’s most popular breakfasts, too, not least because, as chef Enrique Olvera observes, “it is so simple – tortilla, egg, salsa – and yet so satisfying”.
That said, what’s simple in the Mexican kitchen, in which cooked beans, salsa and corn tortillas are everyday staples, is likely to be slightly more involved in the likes of the UK, where a little more advanced planning is needed. Given how many great Mexican meals involve all of the above, I’d suggest preparing a feast, and using the leftovers to soak up any tequila still hanging around behind the eyeballs the next morning. Huevos rancheros is a killer hangover cure, or so I’m reliably informed.
