Mexican

Huevos rancheros verdes

Name: Huevos rancheros (ranchers eggs) with salsa verde recipe
Yield: 4
Cuisine: /mexican
Ingredients: 8 large corn tortillas; 60ml vegetable oil; 8 eggs; 2 avocados, sliced; 150g queso fresco (soft Mexican cheese from specialty grocers) or mild feta, crumbled; Coriander leaves and lime wedges, to serve; 800g can tomatillos, drained; ½ onion, finely chopped; 6.00 garlic cloves, finely chopped; 2 long green shallots, thinly sliced; 1 fresh jalapeno, finely chopped, plus extra, finely chopped, to serve; ½ bunch coriander, leaves chopped; 2 tsp dried oregano; 1 tsp cumin seeds; 20.00 ml vegetable oil; 1 small onion, finely chopped; 2 x 400g cans black beans, rinsed and drained; 250ml vegetable stock

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by Yasmin Newman

CHEF

May 09, 2025

“When the traditional Mexican breakfast huevos rancheros (rancher’s eggs) crossed the border into the United States, it became a staple in restaurants across the country. In New York, it’s a brunch classic; the same hearty, satisfying qualities meant for fuelling farmers for the day make it the perfect weekend reviver for city-bound New Yorkers. Huevos rancheros look like a luscious pool of sauce, the stack of warm corn tortillas and yolky fried eggs hidden under roasted chilli-licked salsa. This one is drowned in a salsa verde made with tart tomatillos, with a crumbly queso fresco topping and a pool of black beans on the side.” – Yasmin Newman.

This is an edited extract from EAT NYC by Yasmin Newman, published by Smith Street Books, AUD$65. Photography by Alan Benson.

8 large corn tortillas
¼ cup (60ml) vegetable oil
8 eggs
2 avocados, sliced
150g queso fresco (soft Mexican cheese from specialty grocers) or mild feta, crumbled
Coriander leaves and lime wedges, to serve

Tomatillo salsa verde

800g can tomatillos, drained
½ onion, finely chopped
3 garlic cloves, finely chopped
2 long green shallots, thinly sliced
1 fresh jalapeno, finely chopped, plus extra, finely chopped, to serve
½ bunch coriander, leaves chopped
2 tsp dried oregano
1 tsp cumin seeds

Frijoles negros (black beans)

1 tbs vegetable oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
2 x 400g cans black beans, rinsed and drained
1 cup (250ml) vegetable stock

Method

1.

Place all the salsa verde ingredients in a saucepan with ¼ cup (60ml) water. Bring to a simmer over high heat, breaking up the tomatillos with a wooden spoon, then reduce the heat to medium and cook for 15 minutes, or until mixture is thickened. Remove from heat and season to taste.
2.

To make the frijoles negros, heat the vegetable oil in a saucepan over medium heat. Cook the onion, stirring, for 4 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the beans and vegetable stock, then bring to a simmer and cook for 3 minutes, or until warmed through, mashing some of the beans to thicken slightly; the mixture should be slightly soupy. Remove from heat and season. Keep warm.
3.

Heat a large frypan over medium-high heat until hot. Warm tortillas, in batches, for 1 minute on each side, or until softened. Remove from pan and wrap in a clean tea towel to keep warm.
4.

Heat half the vegetable oil in same pan over high heat. Crack in four eggs and cook for 3 minutes for sunny side up, or until whites are crisp around the edges and yolks are still runny, spooning over a little hot oil as they cook. Repeat with remaining oil and eggs.
5.

Overlap two warm tortillas on each plate. Top with eggs and drown in salsa verde. Top with a few avocado slices and some extra jalapeno, then generously scatter queso over. Pile frijoles on the side of each plate and serve topped with coriander, and lime wedges on the side.