Huevos Rancheros – The Mexican Eggs

This is a perfect weekend breakfast especially if you fancy something more spicy or you are fighting a bit of a cold.

Mexican Eggs are also great as a lunch dish or quick & easy option for a dinner.

Since I was a kid, Sunday morning was ‘Special Breakfast’ time in my house. It was the non-rushed morning when all family has a nice breakfast sitting all together by the table and it’s always been eggs as the breakfast hero. I remember my mum or dad making a special scrambled eggs with onion, tomato, sausage or ham and chives. These were always so delicious and special and I still love when they make me this breakfast when I visit.

In my own (I guess a proper adult house now (since being a mum 😉 I’m also like making extra Sunday breakfast effort to make it more special and you guess it – the eggs are the main ingredients as well.

Usually it’s more plain version: simple classic boiled eggs, fried eggs on toast or with an English breakfast, omelette or scrambled eggs.

But for some time now my favourite have been Huevos Rancheros – the Mexican Eggs which are just perfect for this time of year when it’s cold outside and you need something more spicy especially if you’ve got a bit of cold… so here we go – I invite you to try Huevos Rancheros if you haven’t yet


huevos rancheros1

Ingredients (serves 2):

4 Eggs

1 tin of plum or chopped tomatoes

1 courgette

3 cloves of garlic

1 white onion

half of red pepper

spring onion or chives

Basil or corriander

1 small fresh chilli or chilli powder

Smoked paprika or hot paprika

Olive oil





On 1tb spoon of olive oil fry chopped onion on a medium heat and mix occasionally.

After 3 min add chopped garlic and medium chunks of courgette. Season with salt & pepper, smoked paprika and chopped fresh chilli. Continue to fry on a medium heat for further 5 min stirring from time to time. Make sure the garlic doesn’t burn. If you feel the pan is getting to dry, add little bit of water.

Add tin of tomato and strips of red pepper. Stir and cook under cover on a low heat until courgette is nearly cooked (soft).

Make ‘nests’ for eggs in the frying pan by moving vegs to the side/ making a ‘hole’ with a spoon and crack an egg into each nest. Season the eggs and let them cook in the sauce for few minutes. Keep them covered and do not stir.

Sprinkle with chopped spring onion / chives and basil or coriander – just chose the herbs that you fancy.

Serve with toasted tortilla, baguette or garlic bread.

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