Brunch recipe: Huevos rancheros from North Vancouver's Solecito Foods

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      With non-essential travel discouraged during the pandemic, escapades to sun-soaked southern spots will simply have to remain on pause.

      But one way to ease the wait is to bring a taste of those fond destinations here. 

      Chef and matriarch Patricia Peralta-Blendl heads up Solecito Foods, a family-run North Vancouver company that offers a range of handmade Mexican food products at local stores and farmers’ markets.

      Peralta-Blendl is sharing instructions on how to make her version of huevos rancheros, or “rancher’s eggs” (for a literal translation). 

      This vegetarian breakfast meal of Mexican sunny-side-up eggs, accompanied by lightly fried corn tortillas and fresh salsa, are a traditional way to start the day on farms in Mexico.

      Huevos rancheros

      Serves 2 to 4


      4 corn tortillas
      vegetable or canola oil
      4 eggs
      salt and pepper
      Solecito salsa verde 

      Optional toppings

      1/2 cup crumbled queso fresco or grated Monterey Jack
      1 cup cooked chorizo
      1 avocado (peeled, pitted, and sliced)
      crema fresca or sour cream


      In a small saucepan, heat a little bit of Solecito salsa verde and medium-low heat. Let simmer.
      Heat one to two tablespoons of oil in a medium non-stick pan or skillet at medium-high heat.
      Place one tortilla in the skillet and cook until light and golden but not crispy or charred (about 30 seconds); flip and cook for another 30 seconds.
      Remove from oil and place on a clean paper towel or brown paper bag to remove excess oil.
      Repeat this process with the remaining three tortillas, adding a bit more oil to the pan if necessary.

      Add one to two more tablespoons to the pan, if needed.
      Crack the eggs into the skillet, ensuring they do not overlap (you may need to work in batches). Sprinkle with salt and pepper, to taste.
      Cook for approximately 3 minutes being careful not to move the eggs around.
      Once or twice, gently scoop up a bit of the hot oil with a spoon and drizzle it over the egg yolk to cook the outside of the yolk while keeping the inside runny).

      Gently remove each egg, placing each one on a fried tortilla.
      Drizzle with the warm salsa.
      Serve with the sides and toppings of your choice.

      Solecito Foods' Patricia Peralta-Blendl with daughter Andrea Blendl
      Solecito Foods
      You can follow Craig Takeuchi on Twitter at @cinecraig or on Facebook.