Project Description

Baked Huevos Rancheros

Originally Baked Huevos Rancheros were a Mexican breakfast, but you can eat it any time of day from lunch, brunch through to lunch, dinner or supper.

Serves: 4
Preparation time: 5 minutes
Cooking time: 25 minutes


2 tablespoons (40ml) extra virgin olive oil
1 large onion, finely chopped
200g chorizo, chopped
1 red capsicum, chopped
2 cloves garlic, finely chopped
1 red chilli, deseeded and chopped
2 teaspoons cumin
400g can diced tomatoes
400g can black beans, rinsed, drained
4 regular tortillas
4 eggs
1 avocado, sliced, to serve
2 limes, cut into cheeks
Coriander leaves
Sour cream, to serve


  1. Preheat oven to 200°C.
  2. Place half the oil in a large frypan over medium heat. Add the onion and cook for 2 minutes or until softened, then the chorizo and cook for 2 minutes until starting to crisp. Stir in the  capsicum, garlic, chilli and cumin and cook for a couple of minutes more. Finally add the tomatoes, crushing to break up, then finally stir through the beans and cook for 3-4 minutes until mixture is slightly reduced. Season to taste.
  3. Meanwhile brush 4 x 1 cup (250ml) wide-mouthed ramekins or little casserole dishes with oil, brush the tortillas and gently ease into the ramekins, folding a little to fit and allowing them to extend over the edges
  4. Divide the mixture between the tortilla cups, making small indents in the centre of each. Break eggs into wells, then bake for 20 minutes or until eggs are just set.
  5. Serve with avocado, lime cheeks and sour cream on the side.

Lyndey’s Note: While using regular tortillas looks very pretty if desired mini tortillas can be used, still in 1 cup ramekins. This will then make 6 – 8 serves, so increase the eggs to 6 to 8.

Related Recipe:
Baked Eggs with Pancetta

Created by: Lyndey Milan for Pace Farm Eggs