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Mexican Baked Eggs

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Preparation time: 45 min
Serves 4 people
4.23 Average Rating

Hola huevos rancheros – not only Mexican for 'Rancher's Eggs', but for a damn tasty and vegetarian breakfast. 

Ole! Both hearty and healthy – get your morning started the right way, with this authentic Mexican baked eggs recipe that’s brimming with mouth-watering flavours and savoury seasonings.

The whole idea behind rancher’s eggs derives from the fact that eggs and beans are a traditional mid-morning dish among Mexican farmers. (They certainly know what's up.) And now it's your turn to master huevos rancheros with this easy to follow recipe.

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Published

Ingredients

  • 2 tbsp olive oil
  • 1 brown onion, finely chopped
  • ½ tsp chilli flakes
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • Salt and pepper, to season
  • 1 large (300g) red capsicum, deseeded, finely chopped
  • 400g kidney beans, drained, rinsed
  • 400g can diced tomatoes
  • ½ cup (125ml) water
  • 4 eggs, at room temperature
  • ½ cup coriander leaves
  • 1 avocado, thinly sliced
  • Sour cream, lime wedges and small toasted tortillas, to serve

Method

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  1. Preheat oven to 180°C (160°C fan forced). Heat oil in a large non-stick frying pan over medium heat. Add onion, chilli, smoked paprika, cumin, salt and pepper and cook for 4-5 minutes, or until softened.
  2. Add capsicum, kidney beans, tomatoes and water and bring to the boil. Reduce heat to a simmer and cook, stirring occasionally, for 8-10 minutes, or until thickened.
  3. Spoon the mixture into four 1 cup-capacity ovenproof dishes. Make an indentation into each bean mixture, and crack an egg into each.
  4. Bake for 15-18 minutes or until the egg is cooked to your liking. Serve with coriander, avocado, sour cream, lime and tortillas.

Notes

If tomatoes aren't fresh in season: skip the pico de gallo, and simply top your dish with some chopped coriander and avocado slices instead. 

Or to change up the recipe a little: consider a salsa verde and sliced avocado for a great variation on the red salsa and pico de gallo.

To make the dish gluten-free: stick with certified gluten-free corn tortillas. And for dairy-free: omit the cheese. 

LEFTOVERS TIP:

If you won’t be consuming all four servings of this dish right away, store the individual components separately and fry your tortilla and egg just before serving.

Nutrition Per Serve

  • 423g Serving size
  • 1650kJ 394kcal Energy
  • 22.3g Protein
  • 19.2g Total fat
  • 3.3g Saturated fat
  • 24.2g Carbs (total)
  • 10g Carbs (sugar)
  • 153mg Sodium
  • 16.3g Fibre
  • 2.6µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.23

72 reviews

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