Huevos Rancheros + Tomatillo Sauce

Huevos Rancheros + Tomatillo Sauce

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A word about Huevos Rancheros + Tomatillo Sauce

Looking for a vibrant alternative to your regular eggs and bacon brekkie… Well, look no further than my Huevos Rancheros + Tomatillo Sauce!

Literally translating to Ranchers Eggs, this traditional Mexican breakfast is filled with flavour and is so easy to make.


What's in Huevos Rancheros + Tomatillo Sauce

Typically, Huevos Rancheros is a vegetarian meal comprising of sunny side eggs placed on top of a crispy tortilla called a tostada, with either a green or red salsa, plus a variety of condiments like cheese, avocado and sour cream to enhance the flavour and texture of the dish.

For this recipe I choose to make my own tostadas as they aren’t easily available in Australia. It is super easy to make them by spraying them with a bit of vegetable oil and letting them crisp up in the oven on a baking tray, and it only takes a couple minutes.

For the salsa, I wanted to make a vibrant green Tomatillo Sauce.

If you’ve never heard of Tomatillos, well they aren’t baby tomatoes as the Mexican word would suggest. Tomatillos are husked tomatoes, meaning when picked they have a dry, leafy husk that needs to be peeled or removed before consuming them.


They look like little green, unripe cherry tomatoes with a dry, leafy husk that wraps around the outside. The colour of the fruit is a beautiful bright green, although the vibrant colour does tend to fade a bit once you cook them.

I opted for tinned tomatillos as they are not available fresh Down Under. The tinned tomatillos come pre-husked so you can eat them as is in a salad, or blitz them up for this salsa without cooking.

Along with the tomatillos, for this recipe I added pickled jalapeno slices to spike the salsa with a bit of heat and attitude.

You can add as much as you like depending how spicy you like it, but really it just adds a bit of interest and picante quality to the dish in my opinion.

The other native South American ingredient for this dish is the Black Beans. The black turtle bean is a small, shiny variety of the common bean especially popular in Latin American. They are tasty and extremely nutritious packed with vitamins and minerals.


Tools of the Trade

A blended is handy for blitzing the tomatillo sauce up, a skillet for the fried eggs and chorizo and a baking tray if you’re making your own tostadas. The rest is just plating it all up.

Serving Suggestions

This is a super easy and fun breakfast. You can choose to assemble it completely, or place all the toppings along with the tostada smorgasbord style in the middle of the table for dinners to assemble as they prefer.

I love all the different elements – they all add so much flavour, texture and colour and work so well together!


Ingredients - Serves 2

For the Tostada:
2 Tortilla Wraps

For the Tomatillo Sauce:
4, halved Tomatillos
Jalapenos slices
1/2 onion roughly chopped Brown Onion
2 cloves, peeled Garlic

For the rest:
200 g drained Black Beans
2 Egg
1 thinly sliced, fried Chorizo
1/4 cup grated Manchego Cheese
2 tbsp Sour Cream
1 chopped Tomato
1/2 sliced Avocado
Handful chopped Coriander Leaves

How to make Meg's Huevos Rancheros + Tomatillo Sauce

Step 1

Pre heat the oven to 200 degrees C.

Spray the tortillas evenly with spray oil and then place onto a baking tray and into the oven to crispy up for about 4-5 minutes or until golden brown.

Check it after 3-4 minutes to see how it is going, it may be quicker depending on your oven.

Step 2

Put the tomatillos, jalapenos, onion and garlic into a food processor.

Cover and process until it forms a smooth paste.

Remove from the blender and set aside.


Step 3

Place the drained black beans into a small to medium bowl and microwave so it is warmed through.

Meanwhile, break eggs in to a small to medium non-stick pan skillet coated with cooking spray.

Step 4

Cover over low heat for 5-6 minutes or until eggs are just set, or to your liking.

To serve, place the tostada onto serving plates.

Top generously with the tomatillo sauce, then spread over two tablespoons of beans over each tostada.

Step 5

Top with the eggs, then drizzle on more tomatillo sauce, add a dollop of sour cream and sprinkle with cheese.

Finally garnish with fried chorizo, tomato, avocado and coriander and serve with a lemon wedge.


We hope you enjoy this colourful variant to your traditional eggs!

To find more inspiration, visit

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