Date posted: 19/06/2018

Huevos rancheros

  • Serves 1
  • Timing: 1 hr 35 mins
Votes: 1 Average: 5


Seared corn salsa
Everyday Favourites sweetcorn 500g
Tomato - skinned, deseeded and diced 200g
Red onion - diced 3mm 150g
Maldon sea salt 4g
Chopped garlic in oil 6g
Extra virgin olive oil tin 40ml
Limes - juice of 2
Fresh coriander - chopped 20g
Huevos rancheros base
Extra virgin olive oil tin 40ml
White onions - diced 12mm 200g
Red pepper - diced 12mm 200g
Courgette - diced 12mm 100g
Chopped garlic in oil 15g
Everyday Favourites cayenne pepper 5g
Everyday Favourites ground cumin 8g
Everyday Favourites chilli powder 3g
Red chilli - diced 3mm 8g
Cirio passata 500g
Black eyed beans 200g
Everyday Favourites cracked black peppercorn 1.5g
Maldon sea salt 1.5g
Scrambled tofu
Blue Dragon tofu box 800g
Everyday Favourites ground turmeric 1g
Maldon Sea Salt 6g
Extra virgin olive oil tin 40ml
Finished huevos rancheros
Base for huevos rancheros 200g
The Foodfellas 6” corn tortillas - warmed 2
Scrambled tofu 100g
Corn salsa 80g
Avocado IQF slices 30g
Lime wedge 1
Lion Mexican adobo sauce 30ml
Sprigs fresh coriander 2


  1. First make the seared corn salsa by heating a frying pan until smoking then add the corn in small batches until blackened and seared.
  2. Once all the corn is blackened add the tomato, onion, salt, garlic, olive oil and fresh lime juice then stir through the chopped coriander and place into the fridge until required.
  3. Next create the base for the huevos racheros. To do this, begin by heating a large based frying pan and add the olive oil.
  4. Then sauté the onion, red pepper and courgette until slightly softened then add the garlic and continue to cook for 5 minutes.
  5. Add the spices and diced chilli and cook out.
  6. Add the cooked black eye beans and passata cook for a further 10-15 minutes on a low heat.
  7. Season with salt and pepper and keep warm until you are ready to assemble the final dish.
  8. Next make the scrambled tofu by draining the tofu and whisking to scramble it in a bowl adding the tumeric and salt then mix. Heat a little oil in a pan and on a low heat add the tofu mix and cook gently. Once done set aside ready to assemble the final huevos racheros dish.
  9. To finish the huevos rancheros place the base mix on top of two warmed corn tortillas.
  10. Top with scrambled tofu, corn salsa, avocado slices, lime wedge and a drizzle of Mexican adobo sauce.
  11. Finish with the coriander sprigs.
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