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Breakfast recipes

Turkish eggs with sumac and rose harissa

10 minutes

Breakfast recipes

Butternut and baby marrow frittata

35 minutes

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Bacon, egg and beef breakfast buns

35 minutes

Breakfast recipes

Crispy Vietnamese pancakes with roast pork belly

1 hour 5 min

Breakfast recipes

Uova in purgatorio (Eggs in purgatory)

10 minutes

Breakfast recipes

Huevos rancheros (ranch-style eggs)

20 minutes

Huevos rancheros (ranch-style eggs)

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

500 g smooth salsa roja
500 g refried beans
¼ cup vegetable oil
8 corn tortillas (preferably stale)
8 free-range eggs
salt, to taste

TO SERVE (OPTIONAL)

queso añejo or ricotta salata
corn chips

Method

1. Heat the salsa in a small saucepan over low heat until it comes to the boil. Set aside.

2. Reheat the refried beans in a small saucepan. Set aside.

3. Heat the vegetable oil in a large frying pan over a medium heat. Fry the tortillas, one by one, for about 10 seconds on each side, using tongs to flip. They need to stay soft, not become crunchy. Place the tortillas on a warm plate.

4. In the same frying pan, fry the eggs in pairs to your liking, salting to taste. I prefer mine sunny-side up with runny yolks.

5. Place two cooked tortillas side by side on a warm plate, followed by the fried eggs on top. Pour a good scoop of salsa roja over the eggs and add a dollop of refried beans on the side. Grate some cheese over the beans and finish with a couple of corn chips, if desired.

Cook’s note: The recipes for salsa roja, refried beans, corn tortillas and ricotta salata can be found in Daniella Guevara Muñoz’s cookbook Provecho.

Extracted with permission from Provecho: Real Mexican Food at Home by Daniella Guevara Muñoz. Photographs by Simon Bajada 2025.

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Huevos rancheros (ranch-style eggs)

Ingredients

Method