Spicy Mexican Eggs (Huevos Rancheros)

A healthy Mexican-inspired brunch featuring eggs cooked in a spicy vegetable and tomato salsa with tortillas and coriander.

Vegetarian Healthy Mexican Breakfast Eggs

Estimated Nutrition

Calories

296.2

kcal / serving

1184.8 kcal total

Carbs

16.3g

per serving

65.2 g total

Fat

19.1g

per serving

76.5 g total

Protein

15.5g

per serving

62.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

handful

Chilli Sauce

hot

Dairy

Butter

knob of butter

piece

Egg

free-range

GrainsCereals

piece

Tortilla

soft flour or corn, warmed

NutsSeeds

clove

Garlic

finely chopped

handful

Salt

to taste

handful

Black Pepper

to taste

handful

Coriander

fresh leaves

OilsFats

tbsp

Olive Oil

Vegetables

leaves

Kale

finely chopped

piece

Onion

finely chopped

piece

Green Pepper

finely chopped

piece

Red Pepper

finely chopped

piece

Bird's-Eye Chilly

finely chopped

piece

Courgette

finely chopped

150

Tomato Passata

Method

Garnish with coriander and serve with tortillas and chilli sauce.

Repeat the cooking process until all salsa and eggs are used.

Cover and cook for 3 to 4 minutes until egg whites are firm.

Mix kale, onion, peppers, chilli, courgette, garlic, and 150ml passata in a bowl.

Create a space in the center, add butter, and crack in 2 eggs.

Heat oil in a lidded frying pan and stir in a quarter of the salsa.

Season salsa with salt and pepper.