Scrambled Huevos Rancheros


Chef Donal Skehan says, "This is a quick and easy way of taking those fantastic Mexican flavors and transforming them into a fast and fresh breakfast."

Scrambled Huevos Rancheros
Photo: © Donal Skehan
Total Time:
27 mins
2 servings

"This sort of breakfast, even though Mexican-inspired, always reminds me of Los Angeles, where they have really good fresh huevos rancheros," says TV chef Donal Skehan. The dish is typically composed of fried eggs with crispy corn tortillas, refried beans, guacamole, and a tomato salsa. Skehan's choice of fresh cherry tomatoes, red onion, cilantro, and lime make for a bright, inviting breakfast.


  • 1 1/4 cups cherry tomatoes, diced

  • 1/2 red onion, finely chopped

  • Small handful of fresh cilantro, roughly chopped, plus small sprigs for garnish

  • Juice of 1/2 lime, plus wedges to garnish

  • Kosher salt

  • 1 tablespoon unsalted butter

  • 4 large free-range eggs, lightly beaten

  • Kosher salt

  • Black pepper

  • 6 small corn tortillas, warmed in the oven

  • Guacamole

Simple Guacamole

  • 2 firm, ripe avocados

  • 1 garlic clove, finely chopped

  • Juice of 1/2 lime, plus lime wedges for serving

  • 1 to 2 dashes hot sauce, preferably Tabasco

  • Small handful of fresh cilantro leaves and small stems, roughly chopped, plus small sprigs for garnish

  • Kosher salt

  • Black pepper

  • Tortilla chips, for serving


Make the guacamole

  1. Halve and pit the avocados. Scoop the flesh into a medium bowl. Add the garlic, lime juice, and hot sauce and mash with the back of a fork. Fold in the chopped cilantro and season with salt and pepper. Transfer to a serving bowl and garnish with cilantro. Serve with tortilla chips or with Huevos Rancheros scrambled.

Simple Guacamole
© Abby Hocking

Make the huevos rancheros

  1. In a medium bowl, mix the tomatoes with the red onion, chopped cilantro and lime juice. Season with salt.

  2. In a small nonstick skillet, melt the butter. Cook the eggs over moderate heat, stirring, until you just cooked through, about 3 minutes. Season with salt and pepper.

  3. To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with cilantro sprigs and lime wedges; serve.

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