Huevos Rancheros

Huevos Rancheros translates as “Rancher’s eggs”. It is a rural Mexican farm’s mid morning breakfast of fried eggs and salsa, traditionally served on corn or flour tortilla. Making huevos rancheros at home is super simple and speedy. It is a great meal to serve at anytime of the day!

Fresh Factory

25 mins



Huevos Rancheros


  • 4 slices streaky bacon, cut into pieces (we love Hellers)
  • Avocado cooking oil (we love Olivado)
  • 1 onion - finely diced
  • 2 garlic cloves - minced
  • 1 pinch cayenne pepper
  • 1 tsp paprika, smoked
  • 2 small or 1 large red capsicum, diced
  • 800g fresh tomatoes, diced
  • a handful of baby spinach leaves
  • sea salt and black pepper
  • 4 eggs (we love Frienz)
  • a handful coriander, fresh leaves
  • 1 avocado - smashed (we love New Zealand Avocado)
  • 2 Spring onions - thinly sliced
  • To serve
  • Tortilla (we love Gianni’s)
  • We used a Le Creuset cast iron signature skillet to cook this dish.



In a non stick fry pan fry off the bacon until crispy and golden over a medium hot heat. Set aside.

In a heavy based shallow fry pan, fry the onion in a drizzle of avocado cooking oil over a medium heat for about 5 minutes, stirring occasionally, until softened.

Add the garlic, capsicum and all the spices to the pan and cook for another 2 minutes.

Add the tomatoes and ½ cup water, season with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.

Stir through the spinach and bacon and cook for a few minutes.

Make four wells in the tomato sauce mixture with a spoon and crack an egg into each. Place the lid on for about 4 minutes until whites are set but yolks are still runny.

Scatter over the coriander, spring onions, and heaped spoonfuls of smashed avo on top.

Serve with tortillas and devour!