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Huevos Rancheros with Roasted Chilli Asparagus - Recipe by Alison Wright

Huevos Rancheros with Roasted Chilli Asparagus - Recipe by Alison Wright


Huevos rancheros:

1/2 Tbs extra virgin olive oil
1/2 red onion, chopped
1 garlic clove, crushed
1 x 400g tin peeled plum tomatoes
1 green chilli, finely sliced
4 x tortillas (you can buy readymade, or make your own)
4 free-range eggs
1/4 cup chopped coriander
1/2 tsp ground cumin
1 avocado, sliced


1 tsp chilli flakes
8 asparagus spears
2 tsp olive oil
Juice from 1/2 a lime
Lime zest
Pinch of salt


2 cups flour (1 cup wholemeal, 1 cup plain)
3/4 cup water
3 Tbs olive oil
Pinch of salt


If making your own tortillas, make them first and keep warm. Readymade tortillas work just as well, or I quite often make this if I have any leftover tortillas from the night before.


Place flour and salt in a bowl, mix well. Add olive oil, stir through and then add the water slowly. Keep stirring the mixture until it comes together as a dough. You can always add more water, if it is a little dry.

Sprinkle a little flour onto your benchtop and knead the dough for a couple of minutes. Knead into a ball, cover and set aside for 10 minutes. You can leave it covered in the fridge for longer, if you like to pre-prepare.

Cut dough into 8 pieces and roll out each piece to the size of a small plate.

Heat a hot plate or pan, cook tortilla on one side until it starts to bubble, then flip over and cook the other side.

Keep warm until serving.


Heat oven to 220 C.

Wash and dry asparagus and trim the ends. Arrange side by side in a baking dish. Mix olive oil, chilli, lime juice and zest and pinch of salt in a small bowl and set aside.

Tomato salsa sauce:

Heat up a pan, add olive oil and saute onion with garlic and chopped chillies. Once onion is translucent, add tin of tomatoes and cumin. Stir and leave to simmer, add a pinch of salt to taste.

Coat asparagus in oil, lime and chilli mixture and put in oven for 8-10 minutes.

Prep the tortillas:

If using readymade tortillas, heat a pan, add a little olive oil and cook them for a minute or two on each side. Keep warm.
Fry eggs in a pan with a little olive oil.


Spoon some of the tomato salsa on each tortilla, top with fried egg, avocado and a sprinkle of coriander. Take asparagus out of oven and serve with the tortillas.

Credits: Alimentary

Photo Credits: Alimentary