Huevos rancheros served on a plate

Huevos rancheros

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4

Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It's spicy, filling and full of flavour

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal540
  • fat29g
  • saturates7g
  • carbs44g
  • sugars5g
  • fibre10g
  • protein21g
  • salt1.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 400g can red kidney beans, drained and rinsed
  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ¼ tsp chilli powder
  • ½ tsp dried oregano
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 4 small flour tortillas, warmed



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 1 large tomato, diced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • handful pickled jalapeño peppers, roughly chopped
  • 30g cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 avocado, peeled, de-stoned and diced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 lime, half juiced, half cut into wedges, to serve



    The same shape, but smaller than…

  • chopped coriander, to serve


  1. Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.

  2. Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.

  3. Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.

  4. To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Apr, 2020
This was delicious! I added some chorizo as well, which worked well.
Elena Kuri's picture
Elena Kuri
9th Dec, 2019
I was seeing your other recipes and #1 of all, fajitas, burritos and nachos are TEX-MEX NOT Mexican food. #2 of all, you do not, I REPEAT DO NOT use flour tortillas, YOU USE CORN tortillas like all the other Mexicans would, #3 of all, you use BLACK BEANS for Mexican food, and #4 of all you do not use cheddar, you use manchego or grated mozzarella cheese. Thank you for listening to my rant and good bye.
Helene Potvin's picture
Helene Potvin
13th Nov, 2019
I can't see the instructions to make recipe
goodfoodteam's picture
14th Nov, 2019
If you are accessing this from a mobile, you need to click on the 'Method' tab to switch from ingredients to method. We hope this helps.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?