Huevos Rancheros


  • Corn tortillas, I love Kernel of Truth
  • Olive oil
  • Eggs
  • 2 plump Tomatoes
  • 1 Onion
  • 2 cloves of Garlic
  • 3 dried or fresh chili peppers, Serrano or jalapeño
  • 1 teaspoon dried Oregano
  • 1 Bay leaf


Cut your tomatoes in wedges. The onion in thin slices and your peppers in rounds. I left my chilies whole this time because I used dried ones. You may leave the seeds intact if you’d like more heat. In a pan sauté garlic in olive oil until fragrant then add onion and a bay leaf. Once the onion has softened add tomatoes and peppers. Salt and pepper to taste. Let simmer for about 5 minutes then add 1/2 cup water and cover. Simmer for 10 minutes. Let rest.

Fry your tortillas in olive oil until soft and saturated in the luscious warm oil about a minute each side. Set aside.

Fry your egg in the Alice spoon with olive and sprinkle sea salt.

Serve the tortilla with fried runny egg on top and spoon the salsa using Permanent Collection’s gorgeous Pear Wood Wear. I like to add beans and fresh herbs to accompany this dish. Huevos Rancheros is a breakfast dish in Mexico but I make it for lunch and dinner often.