Huevos rancheros – Mexican baked eggs

Huevos rancheros, Mexican baked eggs, are my kind of comfort food at its finest! Gorgeous eggs, earthy beans in a sticky sauce with rich spices and a warming hint of chilli – super satisfying.

You can have it as a quick breakfast, or go fancy and pair it with all sorts of sides and garnishes for a long and languid lunch.

There are two options for the beans – my cheaters quick chilli, ideal for a quick meal, and my sumptuous earthy bean chilli which is great if you’ve got a bit more time.

Either way, it’s healthy, beans are full of fibre, protein and vitamins, and keep you full for the whole morning.

Recipe facts:

Preparation time – 5 minutes using the quick cheaters chilli option, maybe 8 using the slower option

Cooking time – 10-15 minutes

Servings – the chilli makes 2 good servings, I serve with one egg per serving, either all in one oven dish or usually in two separate oven dishes

Calories per serving – around 300 calories add 100 for half an avocado and 100 for toast

Ingredients

  • 2 eggs

Cheaters chilli:

  • 1 can of baked beans (about 400g)
  • Optional 1-2 tbsp of tomato puree
  • 3 tbsp of sweetcorn

Earthy bean chilli

  • 1 can of pinto beans (about 400g undrained, 220g drained)
  • 4 medium tomatoes chopped or around 200g tinned chopped tomatoes
  • 1 tbsp tomato puree
  • 3 tbsp of sweetcorn

Spices for both:

  • Pinch of chilli flakes (or more if you like the heat)
  • 1tsp garlic granules or a crushed fresh clove
  • 1tsp onion salt
  • 1tsp cumin
  • 1tsp smokey paprika
  • 1 tbsp oregano
  • Salt and pepper to taste

(Or you can cheat again and just use a couple of teaspoons of curry powder and oregano)

Ingredients assemble!!

Optional sides:

  • Chopped coriander
  • Sliced avocado
  • Lime wedges and a squeeze of lime juice
  • Sliced green peppers
  • Crusty bread or some warmed ready-made tortillas
Here’s my sides lined up!

Method

Pop the oven on hot, I put my gas oven on max, electric to 220 or so.

Mix up all your chilli bean ingredients into a bowl, stir well.

Divide into your oven proof cooking bowls, or if only making one serving keep the extra in the fridge for another meal.

Make a well in the chilli and crack an egg into it gently.

Pop in the oven for around 15 minutes until the egg white is set and the sauce will have baked down and become a deep and gorgeous reddy-brown.

Set egg and dark red sauce is what you’re aiming for!

Serving suggestion:

I love mine with a big squeeze of lime on top, and sprinkled with coriander, then served with crusty bread. A bagel makes a great scooping implement too!

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