Natalie Wood’s Huevos Rancheros

This is a photo of me, many moons ago, pretending to play a Wurlitzer dressed as Natalie Wood.  Why?  It’s a long story.

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I am almost at the stage where I know how to rustle up Natalie’s Huevos Rancheros without looking at the recipe.  It has become the default “Spinster’s Saturday” breakfast.  Mr R has to work most Saturdays so I have got into the habit of kicking off a day of writing with these eggs.  Yum.


Here is Natalie, according to the internet, rustling up this very dish…


And here is the recipe, courtesy of my chum Greg and his brilliant book Recipes For Rebels.  


Natalie Wood’s Huevos Rancheros

4 tortillas
2 tablespoons vegetable oil
1 clove garlic, mashed
1/2 teaspoon marjoram
1 small serrano or other chile pepper, chopped or 2 teaspoons red chili powder
1 cup fresh tomatoes, peeled and chopped or 1 cup canned tomato sauce
salt and freshly ground pepper, to taste
4 eggs
1 tablespoon butter

Fry tortillas quickly in hot oil; drain on paper towel. 

Keep oil hot; add garlic, marjoram, chopped chili, tomatoes, salt and pepper to taste. Simmer tomato mixture for a few minutes until flavors are well blended and sauce has thickened slightly. 

Fry eggs in a small amount of butter in separate pan, or poach in the hot tomato sauce. 

To serve, place one egg on each tortilla, cover with sauce. Serve at once.


I really must try one of the other movie star breakfast dishes in Greg’s book sometime, I seem to be STUCK on Natalie’s eggs.  In fact, I have just decided, inspired by Greg’s brilliant video which I’ve linked to below, I’m going to make Susan Strasberg’s Cheese Blintzes this Saturday. 

 I have never made a Blintz, I have never eaten a Blintz, in fact, I have never even SEEN a Blintz.  I don’t even know if Blintz is a word…  But I know that these look GOOD!

Maybe Susan’s Blintzes will overtake Natalie’s Huevos Rancheros in the favourite Saturday brekkie stakes?


2 Responses to Natalie Wood’s Huevos Rancheros

  1. Helen Coniam 13 Jun, 2017 at 5:05 pm #

    This looks very tasty. Just the thing to kick-start a weekend.

    • Jenny 16 Jun, 2017 at 5:13 pm #

      Indeed it is, sooooooo good!

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