How to make huevos rancheros Caravelle’s style

How to make huevos rancheros Caravelle’s style

There are three things you can’t miss from Caravelle: their tacos, their huevos rancheros and the lovely couple who’s behind the bar. Zim and Poppy are the chefs and owners of this australian coffee-restaurant. Their philosophy? They prefer to make everything instead of buying it. All their products are self made. Coffee, sauces and crafted beer.​ And the result = surprising tasty home-made food. We would say “don’t try this at home”, but they claim it’s not hard at all. de Plateselector


(serves 4 with some left over)

Confit garlic oil
– 20 Cloves of garlic
– 300ml sunflower or mild olive oil 

Chilli Puree
– 4 ancho chile peppers
– 2 passilla chile
– 2 guajillo chile

– 3 cans (400g) red beans or borlotti beans, drained.
– 1 medium onion, chopped
– 4 large tomato, finely chopped
– 4 garlic cloves, minced
– 5 tbsp chilli puree
– 1 teaspoons salt, divided
– 3/4 cup cream
– 60g grated parmesan
– Juice and zest of 1 lime

 Whipped fresh cheese
– 2 cups of ricotta cheese or requesón
– 100g crumbled feta
– 5 cloves confit garlic + 100ml of garlic oil
– Zest and juice of 1 lemon

 Tomatillo salsa verde
– 6 canned tomatillos plus 4 tbsp brine
– 1 whole bunch cilantro, washed, stems included, but remove dirty roots
– 5 cloves confit garlic, plus 100ml garlic oil
– Juice and zest of 2 whole limes
– 100g toasted sesame seeds

Celery and tomato pico de gallo
– 2 celery sticks finely diced
– 4 ripe tomatoes, seeds removed and finely diced
– 1 small bunch celery leaves, chopped (optional)
– 1 bunch chopped cilantro
– 8 radish chopped into small cubes
– 2 Tbsp pickled jalapeño chopped, plus 3 Tbsp brine
– Juice and zest of 1 lime
– 4 cloves confit garlic, crushed in 100ml garlic oil
– 1 heaped tbsp pickled mustard seeds

Poached eggs & presentation
– 2 eggs per person
– 2 tortillas per person


Confit Garlic Oil

1 Place ingredients into sauce pan and bring to the gentlest simmer you can.

2 Turn the heat right down until there are only faint bubbles.

3 Cook for 30 to 45 minutes or until just soft. Allow to cool.

Chili Puree

4 Place in a hot oven for 1 minute. Remove seeds and stem. Soak in 3 cups of boiling water for 1/2 hour.

5 Puree together with 3 cloves of garlic, a pinch of salt. Squeeze of lemon.

6 Anything left over from the recipe will keep covered in the fridge for a couple of weeks.


7 Fry off garlic, onions until soft, add tomato, beans and chilli puree.

8 Add 1 cup of water and simmer gently for half an hour, then add cream, parmesan, and season with salt.

9 Simmer another 15-20mins more or until nice and thickened. Check seasoning.

10 Puree 1/3 of the beans and then mix them back in. Stir in lime juice and zest.

Whipped fresh cheese

11 Whip all ingredients, adding the oil to incorporate until light and fluffy.

12 Season with salt.

Tomatillo salsa verde

13 Beat all ingredients together in a blender until smooth. Season to taste.

Celery and tomato pico de gallo

14 Stir all ingredients together in a bowl, then salt to season.

Poached eggs

15 2 tortillas each, shallow fried in oil until crispy.

16 To serve, pre heat the oven to 200c. Take a 15cm casserole dish and place a crisp tortilla on the bottom, followed by two tablespoons of frijoles.

17 Layer another tortilla on top, followed by a large tablespoon of the cheese mix.

18 Bake in the oven for 10 minutes, then remove.

19 Scatter a few spoonfuls of pico de gallo over the plate, followed by the 2 poached eggs.

20 Finish with a good drizzle of the tomatillo salsa verde and scatter some more pice over the top. Then serve and enjoy!