Huevos Rancheros

My husband has a problem with the word ‘brunch’. He’s quite happy to eat it (as long as he thinks it’s breakfast or lunch), but if the word ‘brunch’ passes someone’s lips, he’s out. It is an irrational dislike, which I put down to his fear of being a fad-following, city-dwelling, yuppy. However, I still convince him on regular occasions to indulge in egg-based, mid-morning dishes on the weekends. I just call them by their name… and this one is Huevos Rancheros! To be enjoyed whenever you fancy…

It’s a really filling, tasty, Mexican dish, that would also double-up as a light supper. You can make a big batch of the tomato sauce and freeze it too, then just heat it up and add the spinach and eggs! Serve it with home-made guacamole, a sprinkle of fresh coriander and grated cheddar.

Huevos Rancheros

Serves 4

Huevos Rancheros with Guacamole


  • 1 large, diced onion
  • 1 tablespoon coconut oil (or ghee)
  • 2 garlic cloves, diced
  • 2 red peppers (in strips)
  • 2 bay leaves
  • 1 tsp. smoked paprika
  • a pinch of cayenne pepper or some finely chopped red chilli, to taste
  • 2 x 400g tinned tomatoes
  • 200ml water
  • salt and pepper
  • 4 large handfuls of roughly chopped spinach
  • 4  eggs


Ingredients for Huevos Rancheros

chilli plant

our pet chilli plant


  1. Fry the onion in the coconut oil or ghee on a medium heat for about 8 minutes, stirring occasionally, until softened
  2. Add the garlic, peppers, bay leaves and spices and cook for another 2 minutes
  3. Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes (or until it has become a thick, rich sauce)
  4. Check the seasoning of the sauce, and add more salt, pepper or chilli of necessary – You can cool and freeze it at this point if you like
  5. Keep on the heat and stir through the spinach until wilted
  6. Make four wells in the sauce, and drop an egg in each (if your wells aren’t forming easily, just drop them into the sauce at four points around the pan. They’ll be fine!)
  7. Cover the pan with a lid and poach the eggs for 4 minutes (for set whites and runny yolks)
  8. Serve immediately (the eggs will still be cooking) with guacamole, cheese and coriander
Print Friendly
Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *