Spice up Father’s Day with Huevos Rancheros

HuevosRancherosFather’s Day is just around the corner, and you’re likely looking for a dish to show dad just how much you love and appreciate him.

That’s where the traditional Mexican meal Huevos Rancheros – eggs served with a spicy tomato-chili sauce and refried beans – comes in handy.

Not only does the dish give brunch a manly makeover, but it’s also hearty to satisfy a big appetite. That’s because Huevos Rancheros, or “rancher’s eggs” in English, is typical morning fare for workers on Mexican farms and ranches.

Moreover, the dish can be prepared without dairy to accommodate lactose intolerances or allergies, and is full of flavour to appeal to any palate.

For a complete meal, serve with a side of Mexican-style rice and alongside a refreshing cerveza, such as a light lager or hoppy IPA, which pairs perfectly with the below recipe.

Ingredients (serves four)

Rancheros sauce

1 tbsp. olive oil
1 cup white onions, chopped
1 cup green bell pepper, chopped
2 cloves garlic, minced
1 tsp. serrano chili, minced
1 tsp. ground cumin
1 tsp. salt
1 cup tomatoes, chopped (fresh or from a tin)
1 cup vegetable stock, store-bought or homemade
1/4 cup cilantro, roughly chopped


2 tsp. olive oil
8 corn tortillas
1/2 cup refried beans, tinned
8 eggs, poached
Toffuti Sour Supreme
2 avocados, sliced

For the sauce, heat the oil over medium-high heat and add the onions, bell pepper, garlic and chili and cook until sweated – about five minutes. Add the cumin and salt and cook for another minute. Stir in the tomato and vegetable stock. Simmer until sauce is thickened, stirring frequently. Remove from heat and garnish with fresh cilantro. Cover to keep warm.

Prepare the poached eggs by adding a tablespoon of white vinegar to a large pot of simmering water. Crack the eggs into individual ramekins or bowls, and slowly tip each egg into the water one at a time. Cook for about three minutes and remove with a slotted spoon. Drain onto a paper towel and set aside.

In a large skillet, lightly panfry the tortillas until warm throughout. Assemble each plate by smearing two tortillas with refried beans, topping them with two poached eggs, Rancheros sauce, a dollop of Tofutti Sour Supreme and freshly sliced avocado. Buen apetito!