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Huevos rancheros (Mexican-style eggs)

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  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

Make something different for brunch with our vibrant Huevos Rancheros recipe. It’s full of bold and bright flavours. 

  • Serves2
  • Cook time30 minutes
  • Prep time10 minutes
Huevos rancheros (mexican-style eggs)


  • 2 corn tortillas
  • 1 tbs extra virgin olive oil
  • 1/2 red onion, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 1 jalapeño chilli, seeded, finely chopped (optional)
  • 2 garlic cloves, crushed
  • 2 tsp tomato paste
  • 2 small ripe tomatoes, finely chopped
  • 400g can Mexican mixed beans, rinsed, drained
  • 2 Coles Australian Free Range Eggs
  • Thinly sliced avocado, to serve
  • Coriander sprigs, to serve
  • Crumbled fetta, to serve
  • Thinly sliced jalapeño chilli, extra, to serve (optional)
  • Lime wedges, to serve


  • 1/2 bunch flat-leaf parsley, leaves finely chopped
  • 1 garlic clove, crushed
  • 1 tbs chopped oregano
  • 1 tbs extra virgin olive oil
  • 2 tsp red wine vinegar

Nutritional information

Per Serve: Energy: 2663kJ, Protein: 28g, Fat: 26g, Sat Fat: 4g, Sodium: 644mg, Carb: 59g, Sugar: 19g, Dietary Fibre: 18g.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Brush tortillas with a little oil. Heat a small frying pan over medium-high heat. Cook tortillas, 1 at a time, for 1 min each side or until crisp. Transfer to a plate and cover to keep warm.

  2. Step 2

    Heat the remaining oil in the pan. Cook the onion and capsicum, stirring, for 5 mins or until tender. Add half the chilli, if using, the garlic and tomato paste and cook for 1 min. Add the tomato, beans and 1/4 cup (60ml) water. Reduce heat to medium-low and cook, stirring, for 8-10 mins or until mixture thickens slightly. Season.

  3. Step 3

    Make 2 indents in the bean mixture. Carefully crack 1 egg into each indent. Cook for 5-8 mins or until the egg white is just set and the yolks* are cooked to your liking. 4. Meanwhile, to make the chimichurri, combine the parsley, garlic, oregano, oil, vinegar and remaining chilli, if using, in a small bowl. Season.

  4. Step 4

    Top the egg mixture with chimichurri, avocado, coriander and fetta. Sprinkle with extra chilli, if using, and serve with the tortillas and lime wedges.

Recipe tip

*A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.

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