Huevos rancheros

Huevos rancheros is a Mexican breakfast of fried eggs set on lightly fried corn tortillas and covered with a warm sauce of tomato, onion and chilli. It is usually served with refried beans on the side.

What it really is

The dish is built on corn tortillas, which are fried or warmed in oil until they soften, then topped with one or two fried eggs. The sauce is a quick salsa of tomato, onion and chilli (often serrano or jalapeño), cooked briefly in a little oil, and spooned over the eggs. Refried beans, fresh cheese and avocado are common additions, and some versions use a rougher salsa ranchera.

The name refers to the rural ranch, and the dish is eaten across Mexico as a home breakfast and in cafés. It is often confused with chilaquiles, which are torn tortillas simmered in sauce, and with huevos a la mexicana, which is scrambled eggs cooked with the same tomato and chilli mixture. In huevos rancheros the eggs are fried and the tortillas stay whole.

How it's served

• Served hot on a plate, usually at breakfast or brunch.
• Eaten with a fork and knife, with the tortillas underneath the eggs.
• Accompanied by refried beans, rice, or both, and often by fresh cheese or sour cream.
• Eaten with extra salsa or sliced fresh chilli for those who want more heat.

How to write it on the menu

• Name the components: corn tortillas, fried eggs, tomato and chilli salsa, with refried beans if served.
• Flag EGGS and MILK if cheese or cream is offered, and note any cheese or sour cream served on top.
• State the chilli level and whether the salsa is cooked or fresh.
• Specify whether the tortillas are corn or wheat, as wheat tortillas are a common substitution in some regions.