Huevos Rancheros

    30 minutes

    Capsicums, chillies, tomatoes and avocado make this classic dish a hothouse of vitamins. A delicious special breakfast.

    3 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 medium red or yellow capsicum seeded and cut into 5 mm pieces
    • 2 medium tomatoes, seeded and cut into 1.25 cm pieces
    • 1 cup (250 ml) bottled salsa
    • 100g drained, pickled green chillies
    • 1/2 teaspoon ground cumin
    • 6 large eggs
    • 1/4 cup (30g) shredded 25% reduced-fat cheddar cheese
    • 6 large flour tortillas, warmed
    • 2 tablespoons chopped coriander
    • 1 avocado, stoned, peeled and chopped

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat oil in a medium frying pan over medium heat. Add capsicum; sauté until slightly softened, about 3 minutes. Add tomato, salsa, chillies and cumin. Simmer for 7 to 10 minutes, until thickened.
    2. Crack eggs onto sauce without breaking yolks; top with cheese. Cook, covered, until whites are set, 3 to 5 minutes.
    3. To serve, place an egg with sauce on top of each tortilla. Sprinkle with coriander and avocado.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    Excellent recipe! I used pasta sauce instead of salsa and didn't use any chillis because we had neither. It still came out fantastic and it was so easy that even I could manage it perfectly. I made some adjustments to quantity so that I could eat it by myself, but there was still plenty left for later. An amazing dish =)  -  09 Jun 2010


    Excellent recipe!Certainly not lacking in the taste department. Perfect combination of ingredients  -  14 Feb 2013