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Huevos Rancheros

Huevos Rancheros

Brought to you by: Gran Luchito

Prep time:

Cook time:

Serves: 4

The perfect huevos rancheros is mainly all about that tasty Mexican rancheros sauce, so why not make it the star of the show!
Our recipe uses chorizo meat fried with onion, chilli and Gran Luchito Chipotle Paste. The simplicity of combining the delicious chorizo oil with the smokiness of the paste creates a beautiful base for the eggs. We then add cherry tomatoes, passata and a bit of chicken stock, all simmered down to concentrate the flavours.

Cook along with Gran Luchito’s head chef Susy V here: https://gran.luchito.com/recipes/huevos-rancheros/
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  • 1 tablespoon olive oil
  • 100g chorizo
  • 1 large white onion, diced
  • 1 red chilli, finely chopped
  • 1 teaspoon chipotle paste
  • 1 cup cherry tomatoes, sliced into quarters
  • 330ml passata
  • ½ cup chicken stock


Step 1

Begin by preparing the salsa. In a pan add a drizzle of olive oil. Once it’s hot enough, add the chorizo meat (without the casing) and break the meat into the pan with a wooden spoon. Let your chorizo crisp up slightly and once it’s ready remove half of the chorizo from the pan and set aside.

Step 2

In the same pan with the remaining chorizo, add the onion, the red chilli and Chipotle Paste. Stir and cook for 5-6 minutes until the onion softens. You can then add the cherry tomatoes and stir briefly, season with a pinch of salt and freshly ground black pepper.

Step 3

Pour in the passata and the chicken stock. Stir and simmer your sauce on a low heat for 8-10 minutes.

Step 4

In the meantime, in another pan add a little bit of olive oil and the spring onion and red chilli. Fry over a high heat until it gets a bit charred all the way round. Once ready, remove them from the heat and chop finely. Place them in a small bowl and set aside.

Step 5

Check your salsa has a good consistency and crack the eggs in carefully, making space for each one of them. Cover your pan with a lid and let the eggs cook for a couple of minutes (be careful not to overcook the yolks if you want them to remain runny inside).

Step 6

In the meantime, warm up the Cantina Beans in a small saucepan and the Burrito Wraps in a pan. Keep them warm by wrapping them with a tea towel.

Step 7

Once the eggs are cooked, remove your pan from the heat and garnish with the spring onion and red chilli scattered on top. Crumble feta cheese and finally add freshly chopped coriander on top.

Step 8

Serve the eggs in a bowl with some of the salsa, a spoonful of Cantina Beans, and a warm Burrito Wrap folded into a triangle and tucked into the sauce. Enjoy!

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