If I had to plan my perfect Saturday morning, it would include a long run around Town Lake in Austin followed by a Tex-Mex breakfast at Magnolia Cafe (because you know that calories don’t really count after running 10 miles ).

Unfortunately, we now live in Las Vegas, but I can still capture that feeling of the perfect Saturday morning by whipping up some Huevos Rancheros in the kitchen. This recipe immediately transports me back to Austin and it has become one of our favourite recipes to make on the weekend.

You can feed 4 people with this Huevos Rancheros recipe at $1.08 per serving (with a sensory trip back to Texas included at no extra cost).

Instead of using roasted chipotles in adobo sauce, we use chipotle flakes to add some smoke to the recipe and a fresh red chili to add some heat. This swap saves some money since the remainder of the can of chipotles always seems to go bad in our fridge before we can use it again. It also lets you control just how spicy you want the ranchero sauce because that adobo sauce packs some serious heat.

If you want to have a lazy weekend morning, you can prepare the ranchero sauce the night before and just heat it up while you fry up the eggs in the morning. We like sticking our corn tortillas in the toaster grill to crisp them up instead of frying them in oil as the recipe suggests.

Happy Saturday y’all!