Mexican Baked Eggs
Mexican Baked Eggs
- Preparation time 45 mins
- Serves 4 people
- Download as PDF
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.
- 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
- 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.
- 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.
- Spoon the mixture into four 1 cup-capacity ovenproof dishes. Make an indentation into each bean mixture, and crack an egg into each.
- 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.
- 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.