Meaning eggs cooked rancher-style, huevos rancheros is a classic Mexican breakfast which, at its most basic, consists of fried eggs with a spicy tomato sauce and tortillas. It also often includes a bit of a fry-up that can be as simple or as complex as you like; I love black beans and corn with mine. I skip the tomato sauce in favour of a fresh tomato salsa (pico de gallo) and always add some creamy avocado. If you don’t have a gas stove to heat the tortillas on, wrap them in foil and warm them in the oven. My husband, Franz, insists Tequila or mezcal is the perfect match (even at breakfast!) and recommends the floral Derrumbes San Luis Potosi mezcal, whereas I’m going with a glass of Jauma Audrey’s Fairygarten, a cab-mac-style chilled red with a slight spritz from the Adelaide Hills (assuming it’s a late brunch of course). Serve any leftover corn and beans as a vegetarian dish with rice, or alongside steak or chicken and see the video below for another spicy egg dish from North America.
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