Chef Series: Adriana Cavita’s Huevos Rancheros

Adriana Cavita - Chef Series

For this week’s Chef Series we have a truly show stopping recipe from Owner and Head Chef of Cavita, Adriana Cavita. One of the most iconic breakfast dishes in the world – it’s Huevos Rancheros. A popular national breakfast, can usually be found in any Mexican restaurant serving breakfast and its popularity has travelled all over the world.

Starting her career in Mexico at 17, Cavita has gone on to work at some of the most renowned restaurants in the world, including Lalo!, Pujol and elBulli. You don’t need to know that much about the culinary scene to recognise that is some resume.

In 2022, Cavita opened her own eponymous restaurant inspired by her Mexican heritage and childhood. This traditional dish is part of her new cookbook, Cocina Mexicana, which releases on the 12th of September.

Huevos Rancheros

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 2


We all know how important condiments are, and this recipe is taken to the next level by adding the fiery and zesty flavour of a hot sauce. We have details on how to make a green and red sauce from Adriana that match up perfectly, and are simple to make and can improve a variety of other dishes, but for those looking to dig into their breakfast in the morning without doing any additional shopping, we’ve also included official Handbook suggestions on sauces you can buy which work as a substitute.

Anna Cavita
Photography by Clare Winfield © Ryland Peters & Small
Huevos Rancheros
Photography by Clare Winfield © Ryland Peters & Small

For the Huevos Rancheros

  • 250 ml/1 cup vegetable oil
  • 4 tortillas
  • homemade red sauce (or pre-prepared alternative)
  • homemade green sauce (or pre-prepared alternative)
  • 4 eggs
  • sea salt
  • beans (mixed, black or pinto)
  • 2 garlic clove
  • ½ small onion
  • warmed grated/shredded cheese (your favourite kind)
  • chopped fresh coriander/cilantro

For the Green Sauce (Salsa de Tomatillos Asados) – makes about 400-500g

  • 14 tomatillos, husks removed, skins peeled and washed
  • ½ small onion
  • 1 garlic clove
  • 1 or 2 fresh jalapeños
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 20 g/½ cup finely chopped fresh coriander

For the Red Sauce (Salsa de Tomate Cocida) – makes about 1l

  • 8 tomatoes, skins peeled and washed
  • 1⁄4 small onion
  • 1 garlic clove
  • 1 or 2 fresh jalapeños
  • 2 morita chillies/chiles or your favourite chilli
  • 20 g/½ cup roughly chopped fresh coriander
  • 1 tablespoon salt


For the Huevos Rancheros

  1. Add the oil to a frying pan/skillet over a medium heat and fry the tortillas – they should be crunchy but not too crunchy. Transfer them to a bowl lined with kitchen paper to absorb any excess oil.
  2. Meanwhile, gently warm up the red and green sauces in separate saucepans. The sauces need to be runny – if they are a bit dry, add a little water, chicken stock or vegetable stock if necessary. Taste and adjust the seasoning if needed.
  3. In the same pan you used to cook the tortillas fry the eggs over a medium heat until they are cooked to your liking
  4. Drain the beans and cook in a saucepan with garlic, onion and salt under soft
  5. Place 2 tortillas on each plate, side by side. Add a serving spoonful of the red sauce to one of the tortillas and of the green sauce to the other. Arrange 2 fried eggs on top and spoon the beans on the side of the eggs
  6. Add some grated cheese on top, if using (this is optional, but recommended), and some chopped coriander leaves before serving

For the Green Sauce

  1. Saute tomatoes, onions and garlic until cooked all over
  2. Transfer to food processor or blender with jalapenos, olive oil, salt and blend
  3. Transfer to a bowl, add salt to taste and stir through the coriander to finish

Official Handbook alternative: El Yucateco Habanero Green, £2.75

For the Red Sauce

  1. Put all the ingredients in a saucepan with 480 ml/2 cups water and cook over a medium– high heat for 15–20 minutes
  2. Leave to cool down slightly, and transfer to a blender and blend to a smooth sauce.

Official Handbook alternative: Cholula Hot Sauce Original, £2.40

hotography by Clare Winfield © Ryland Peters & Small
Adriana Cavita
Cocina Mexicana by Adriana Cavita, published by Ryland Peters & Small (£22)

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