Eggs Huevos Rancheros Recipe


  • 2 tsp vegetable oil
  • 4 small tortillas
  • 1 small green pepper, seeded and roughly chopped
  • 2 spring onions, sliced
  • 160g baby plum tomatoes, halved
  • ½ tin kidney beans, drained, rinsed and drained
  • 1 avocado, stoned and sliced
  • Sea salt and freshly ground black pepper
  • 2 limes, zested and juiced
  • 4 eggs
  • 1 red chilli, seeded and sliced
  • 4 sprigs coriander


Calories columnFat columnSaturates columnSugars columnSalt column
339 per serving
17% %GDA
17g per serving
24% %GDA
5g per serving
23% %GDA
4g per serving
4% %GDA
0.70g per serving
12% %GDA


  1. Heat a frying pan until hot. Add a drizzle of the vegetable oil and one tortilla and fry on each side until golden brown and crispy. Repeat with the remaining tortillas and half the oil.

  2. Divide between serving plates then top with the pepper, kidney bean, tomatoes and avocado. Season with salt, pepper, the lime zest and juice.

  3. Return the pan to the heat, add another ½ tsp oil and 2 eggs. Fry until just crispy, then lay on top of the tacos. Repeat with the last of the oil and 2 eggs.

  4. Top with the chilli and coriander and serve straightaway.