Ainsley Harriott Fresh & Herby Huevos Rancheros with Pico de Gallo
Ainsley Harriott's fresh and herby take on Huevos Rancheros — crispy corn tortillas loaded with spiced pinto beans, herb-fried eggs, homemade Pico de Gallo, creamy avocado, and crumbled feta. From Ainsley's Fantastic Flavours on ITV. A perfect brunch or light lunch, ready in 30 minutes.
Equipment
- Large Frying Pan
- Small Saucepan
- Mixing Bowl
Ingredients
For the Tortillas & Herb Eggs
- sunflower or vegetable oil for frying
- 4 soft corn tortillas
- 1 tbsp fresh oregano leaves
- 2 tbsp coriander leaves plus extra to serve
- 4 eggs
- flaky sea salt to finish
For the Pico de Gallo
- 2-3 ripe tomatoes deseeded and chopped
- 1/2 small red onion finely chopped
- 1 fresh jalapeño deseeded and chopped, or 1 tbsp jarred jalapeños
- 1 pinch sugar
- 1 handful coriander leaves chopped
- 1/4 tsp sea salt
- 1/2 lime zest and juice only
For the Spiced Tomato Beans
- 1 tbsp light olive oil
- 1 garlic clove crushed
- 1/2 tsp ground cumin
- 1/2 tsp chilli powder
- 1/2 tsp dried oregano
- 226 g tinned chopped tomatoes drained
- 400 g tinned pinto beans rinsed and drained
To Serve
- 1 large avocado sliced
- 100 g cotija cheese or feta crumbled
- Mexican hot sauce or chilli flakes optional, to serve
- 1/2 lime for squeezing
Instructions
- Put all of the Pico de Gallo ingredients into a bowl — the deseeded tomatoes, red onion, jalapeño, sugar, coriander, salt, and the zest and juice of the lime. Mix well, check the seasoning, and set aside for at least 15 minutes. The lime juice and salt draw out the tomato juices and mellow the raw onion — making it ahead is what makes the difference.
- Heat the tablespoon of light olive oil in a small saucepan over a medium heat. Add the crushed garlic and cook for 30 seconds until fragrant. Stir in the ground cumin, chilli powder, and dried oregano and cook for a further 30 seconds, letting the spices bloom in the oil. Add the drained chopped tomatoes and pinto beans, bring to a gentle simmer, season well, and cook for 8–10 minutes until slightly thickened. Use a fork to gently mash down a few of the beans, leaving plenty whole for texture. Taste, adjust seasoning, and set aside over a very low heat to keep warm.
- Heat 1 tablespoon of oil in a large frying pan over a high heat. Add the corn tortillas one at a time and fry for 1–2 minutes on each side until the edges are crisp and golden, adding a little more oil as needed. Transfer to serving plates. Alternatively, brush with oil and bake at 180°C fan for 3–4 minutes on each side.
- In the same pan, add 2 tablespoons of oil and heat until shimmering. Scatter the fresh oregano and coriander leaves directly into the hot oil — they will sizzle immediately. Crack the eggs straight on top of the herbs and fry to your liking. The herbs crisp in the fat and infuse the oil, coating the egg whites as they set. Sprinkle with flaky salt the moment the eggs are done.
- Spread a generous layer of the warm spiced beans over each crisp corn tortilla. Lay avocado slices on top, then add the herby fried egg. Spoon over one or two generous spoonfuls of Pico de Gallo. Scatter with crumbled feta or cotija. Squeeze over lime juice and drizzle with hot sauce or a pinch of chilli flakes. Serve immediately.
Notes
The herb oil is the detail that makes this dish. Always scatter the oregano and coriander into the hot oil before the eggs go in — not after. Make the Pico de Gallo first and let it sit while everything else cooks. For a quicker version, use a ready-made tin of refried beans warmed through with a pinch of cumin and chilli powder. Corn tortillas are strongly recommended over flour — they crisp properly and hold their structure under the toppings.