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Recipes and Cooking

Mexico re sized 1

Mexican Baked Eggs

Mexican Baked Eggs

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.

Mexico re sized


  • 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


  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.


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. 


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.

Nutritional Information

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

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people