Huevos Rancheros

Huevos Rancheros


2 people made this

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

Lynn Lewis

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.

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Reviews (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

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