Stephanie Alexander’s huevos rancheros (ranch-style eggs)

Spice up your next brunch with Stephanie Alexander’s huevos rancheros. Packed with juicy Perino tomatoes and delicious Mexican spices, these ranch-style eggs will be a hit.





  • 2 tbs extra virgin olive oil or vegetable oil
  • 8 Old El Paso Mini Tortillas
  • 20g butter
  • 8 Coles Australian Free Range Eggs
  • 1 cup refried beans, warmed
  • 60g fetta, crumbled
  • Coriander sprigs, to serve
  • Perino tomato salsa
  • 1 tbs extra virgin olive oil
  • 200g red Perino tomatoes, coarsely chopped
  • 2 spring onions, thinly sliced
  • 1 jalapeño chilli, seeded, thinly sliced (optional)
  • 1 lime, juiced



Heat 1 tsp oil in a frying pan over medium heat. Cook tortillas, in batches, for 30 secs each side or until golden. Transfer to a plate. Cover to keep warm.


Add the butter and remaining oil to the pan. Crack 2 eggs into the pan and cook for 1-2 mins or until the whites are golden around the edges and the yolk is cooked to your liking. Transfer to a plate and cover to keep warm. Repeat, in batches, with the remaining eggs.


To make the tomato salsa, heat the oil in a small frying pan over medium heat. Cook the tomato, spring onion and chilli, if using, tossing, for 2 mins or until just heated through. Remove from heat. Add the lime juice and season. Set aside to cool. Transfer to a small bowl.


Divide the tortillas among serving plates and spread with refried beans. Top each tortilla with an egg. Spoon over the Perino tomato salsa. Sprinkle with fetta and coriander to serve. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.