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Huevos Rancheros

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10 mins
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10 mins
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  • 4 large free-range eggs, lightly beaten
  • 6 small wholemeal tortillas, warmed
  • sea salt and freshly ground black pepper
  • 2 medium Avocados
  • 150g cherry tomatoes, diced
  • 1/2 red onion, finely chopped
  • small handful fresh red chilli peppers, finely chopped
  • 1/2 a lime, plus wedges to garnish
  • salt & pepper

Nutritional Information:

Typical values

Recipe information

Huevos Rancheros – the perfect Mexican breakfast dish!  Try these deliciously bold, hot and spicy flavours on a bright summers morning – you won’t be disappointed.


Prepare the tomato salsa by combining the cherry tomatoes, red onion and 1/2 lime juice and in a bowl. Season with sea salt to taste and then set aside at room temperature until needed.

Once the salsa has been made, heat a small non-stick pan over medium-high heat and add the eggs.

Lower the heat and scramble the eggs slowly until you have a thick but loosely scrambled egg mixture.

Remove from the heat immediately and season with sea salt and ground black pepper.

Remove skin and core from Avocado and mash in a bowl. Add a large pinch of chilli peppers, squeeze of lime and pinch of salt and pepper.

Smear each corn tortilla with a heaping tablespoon of Avocado, then spoon in the scrambled eggs.

Scatter the tomato salsa on top and garnish with finely chopped red chilli peppers and lime wedges.