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Mexican Eggs (Huevos Rancheros)

An ideal dish for a late brunch or light lunch, make the tomato salsa as spicy or as mild as you like. Ready in less than 30 minutes!


Serves 4



  • 3 kale leaves, finely chopped
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 1 small bird’s eye chilli, finely chopped
  • 1 courgette, finely chopped
  • 1 garlic clove, finely chopped
  • 150ml tomato passata
  • 1 tbsp extra virgin olive oil
  • small knob of butter
  • 8 free-range eggs
  • freshly ground black pepper

To serve

  • large handful fresh coriander leaves
  • 2 wholegrain tortillas, warmed in the oven


  1. In a bowl, combine the kale, onion, red and green peppers, chilli, courgette, garlic, passata and freshly ground black pepper. Mix well to combine.
  2. Heat the oil in a lidded frying pan over a medium heat and add approximately ¼ of the salsa. Once warmed through, make a hole in the middle of the salsa. Place the knob of butter in the hole, and break 2 eggs into this space.
  3. Pop the lid onto your pan and cook for 3-4 minutes. This dish is cooked when the eggs are cooked into the salsa and the egg whites are firm. Slide the salsa and eggs onto a plate and keep warm in a preheated oven and repeat the process 3 more times.
  4. Once completed, sprinkle each meal with the torn coriander leaves and warmed through tortillas.
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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