Huevos Rancheros

It’s a Saturday morning. You probably have a hangover. You’re lying on the couch watching Saturday Kitchen regretting that last glass of rosé wine or those dreaded tequila shots. If not, you’re probably, like me, still exhausted and weary from a hard Monday to Friday working week. Either way, you need a pick-me-up and I promise you these spicy Mexican eggs are exactly the thing you need to kickstart your weekend.

How do you like your eggs in the morning?

I like mine with a… kick.

Huevos Rancheros are hot (not excessively spicy though – just right) but healthy so you can indulge without feeling too guilty. For anyone following Slimming World: ditch the oil for low-cal spray and use the cheese as your Healthy Extra. This is a great filling alternative to a greasy fry up on a Saturday or Sunday morning.

It incorporates some of ye old faithful ingredients such as a tin of chopped tomatoes, onion and garlic as well as some of my favourite spices: cumin and coriander. I love Mexican food so I’m so happy I can now eat Mexican at breakfast time too.

Health benefits? Tomatoes are full of wonderful vitamins. They’re packed with vitamins and antioxidants such as Vitamin A (great for your vision) and Vitamin B and potassium (good for your heart) They’re great for your skin, help prevent various types of cancer and maintain strong bones! Score. Eggs are also a healthy source of protein which I know can be a big concern for vegetarians or anyone considering a vegetarian diet!

This recipe serves 3-4 people. Serve with wholemeal tortilla wraps at breakfast time and eat like a big burrito or with spicy rice at lunch and dinnertime.

  • Oil
  • 1 Red Onion (peeled and diced)
  • 3 Cloves of Garlic (peeled and finely chopped)
  • 1 Red Pepper (deseeded and diced)
  • 1 Red Chilli Pepper (deseeded and finely chopped)
  • 1 Small Green Chilli Pepper (deseeded and finely chopped)
  • 2 Bay Leaves
  • 1tsp Ground Cumin
  • 1tsp Ground Coriander
  • Salt & Pepper
  • 400g Tin of Chopped Tomatoes
  • 4 Eggs
  • 100g Cheddar Cheese (grated)
  • Optional: spring onions (finely chopped for garnish)
  1. Heat a decent glug of oil in a heavy based pan. Once hot, chuck in the onion, garlic, pepper and chilli peppers and fry for 15 minutes until really soft and caramelised. Half-way through, add the cumin, coriander and salt n pepper and stir through to coat all the veg. While it’s cooking, preheat your grill to a high heat.
  2. Pour in the chopped tomatoes and with the back of your wooden spoon, mash everything down into a pulp. Bring to a boil then reduce to a medium heat before simmering for a further 5 minutes. Remove the bay leaves.
  3. The tomatoes should reduce to a thick stew and at this point, you can create four small wells. Crack your eggs into the wells and pop a lid on top. Poach for about 5 minutes depending on how you like your eggs.
  4. When they are cooked to your preference, take off the heat and pop under the grill to cook the top of the eggs for 2-3 minutes.
  5. Take out, top with grated cheese and place back in the grill for a further 2-3 minutes until the cheese is melted and starting to turn golden brown.
  6. Garnish with spring onions. Serve with tortillas or on a bed of rice.


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