Mexican breakfast eggs (huevos rancheros)

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 491 Kcal, 20g Protein, 48g Carbohydrates, 22g Fat


  • Tomato sauce
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, pressed
  • 1 horn peppers, sliced
  • 1 red chilli pepper, deseeded, finely chopped
  • 50 g yellow lentils
  • 1 tin corn kernels (approx. 160 g), rinsed and drained
  • 1 tin black beans (approx. 210 g), rinsed and drained
  • 1 tin chopped tomatoes (approx. 400 g)
  • 1.5 dl water
  • 0.5 tsp salt
  • 0.25 tsp smoked paprika
  • 4 eggs
  • To serve
  • 4 wheat tortillas
  • 1 avocado, sliced
  • 1 lime, rinsed with hot water, dabbed dry, cut into segments
  • 4 tbsp crème fraîche
  • 0.5 bunch coriander, torn into pieces

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  • Tomato sauce

    Heat the oil in a wide frying pan. Add the onion and garlic, sauté for approx. 3 mins. Add the horn pepper and all the other ingredients up to and including the water, season and simmer for approx. 20 mins. Make 4 depressions in the tomato sauce, crack the eggs one after the other into a cup, slide the eggs carefully into the depressions, cover and allow to solidify over a medium heat for approx. 10 mins.
  • To serve

    Serve the eggs and tomato sauce on top of the tortillas, garnish with the avocado, crème fraîche, lime and coriander.

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