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Huevos rancheros (Mexican baked eggs)

January 5, 2016

Here is my favourite recipe for huevos rancheros. This is such a power-packed recipe, full of veggies, herbs, and eggs!

You can tweak it and make it your own, which I did by topping it with Persian feta (amazing!). I made it for dinner the other night and it tasted beautiful.



Servings: 4

(Per serving)

Calories: 324

Protein: 19.6 grams

Carbs: 19.3 grams

Fat: 16.7 grams


1 tbsp extra virgin olive oil

1 medium onion (150g) chopped

250g mini red capsicums, quartered

2 gloves garlic, crushed

2 tsp ground cumin

1 kg ripe vine-ripened tomatoes, chopped coarsely

400g canned red kidney beans, drained and rinsed

2 tbsps coarsely chopped fresh coriander

4 free range eggs

1 fresh green jalapeno chili, sliced thinly

100g drained Persian feta, crumbled

1/3 cup loosely packed coriander sprigs (extra)


--Heat oil in a large frying pan over medium heat. Cook onion and capsicum, stirring, for 5 minutes or until soft. Add garlic and cumin, cook stirring, until fragrant. Stir in tomatoes and beans, simmer, uncovered 20 minutes or until sauce thickens. Season to taste, stir in coriander.

--Meanwhile preheat oven to 180 C. Place a 1 litre (4 cup) ovenproof dish in the oven while preheating.

--Pour hot tomato mixture into hot dish; make four indents in the mixture. Break eggs into a cup, one at a time, sliding each into an indent. Sprinkle with chili. Bake for 8 minutes or until whites of eggs are set and egg yolks are just beginning to set. (The cooking time will vary depending on what your ovenproof dish is made from, and may take up to 15 minutes to cook.)

--Serve topped with feta and extra coriander sprigs.




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