Baked Huevos Racheros
By Lisa Faulkner
Published on 29 November 2021
Huevos rancheros is a Mexican-style brunch staple – it literally means 'rancher's eggs' and has evolved from morning meals that would be eaten by farm workers. It's packed with tomatoes, peppers and beans, topped with eggs and served with tortillas, to make for a filling brunch. This is Lisa Faulkner's take on the classic dish – we love how the tortillas go crispy in the oven, perfect for dunking. Time and servings
35 minsTotal time
4Servings
35 minsPrep time
Ingredients
- 1 tsp of olive oil, plus extra for the tortillas
- 1 onion, chopped
- 1 bell pepper, any colour, chopped
- 1 green chilli, chopped
- 1 garlic clove
- 1 tsp of smoked paprika
- 1 heaped tbsp of chipotle chilli paste
- 1 400g tin chopped tomatoes
- 1 400g tin black beans, drained
- 1 tbsp of balsamic vinegar
- 1 pinch of sugar
- 1 pinch of salt
- 4 tortilla wraps
- 4 eggs
- 2 large handfuls of cheddar cheese, grated, plus extra to serve
- 1 avocado
- 1 handful of coriander leaves, chopped
- 2 heaped tbsp of sour cream
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Heat a glug of olive oil in a large frying pan and soften the onions for about 5 mins, then add the peppers to soften. Grate in the garlic and stir through the chopped green chilli and cook for another few mins. Stir in the paprika and chipotle paste.Step 2
Add the tinned tomatoes then fill up the tin half way with water and pour that in too. Stir through the beans, balsamic vinegar, salt and sugar. Allow to bubble away for about 10 mins until the mixture has thickened.Step 3
Brush the tortillas with a little olive oil and lay the wraps oil side down in an oven-proof dish (the one I used was approx. 23x30cm). They should line the dish and overhang on the edges to create a tortilla ‘bowl’ effect.Step 4
Spoon the tomato mix over the tortillas then make 4 wells and crack your eggs into them. Sprinkle with cheese if you like and bake for 10-14 mins depending on how you like your eggs.Step 5
Slice the avocado and lay this on the top with some coriander, a little more cheese and a dollop of sour cream.