Huevos Rancheros

  • Serves : 5
  • Type : Snack

A Mexican breakfast classic that gets the day off to a great start.


  • 900g potatoes peeled and sliced
  • 3 tbsp olive oil 
  • 1  onion chopped
  • 2 cloves garlic chopped
  • red chilli deseeded and finely chopped
  • 2  red peppers sliced
  • tomatoes quartered
  • salt & pepper 
  • eggs 
  • flat leaf parsley  to garnish, optional


  1. Preheat the oven to 190°C/375°F.
  2. Cook the potatoes in boiling, salted water for 5 minutes then drain.
  3. Heat the olive oil in a large frying pan. Add the potatoes, cook over a medium heat for about 5 minutes, stirring occasionally, until slightly golden. Remove from the pan and set aside.
  4. Place the onion, garlic and chilli in the frying pan, cook for about 2 minutes, stirring occasionally, add the peppers and cook for a further 5 minutes.
  5. Return the potatoes to the pan, add the tomatoes and season.
  6. Transfer the mixture to an oven dish, make 4 wells and crack an egg into each. Bake for 15-20 minutes until the eggs are just set. Garnish with parsley if using and serve.