Mexican Eggs (Huevos Rancheros)

A Mexican inspired breakfast. Baked eggs with a spicy tomato salsa.

Course Breakfast
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 232 kcal


  • 4 eggs
  • 400 g tinned chopped tomatoes
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp garlic salt
  • 1 tsp oregano
  • A squeeze of half a lime
  • Salt and pepper to season


  1. Spray a deep non-stick frying pan with cooking oil and place over a medium-high heat. Whilst heating up pre-heat the grill to a medium heat. Add the chopped tomatoes to the frying pan and cook for 1-2 minutes, stirring occasionally. Add the spices, garlic salt and oregano, season with salt and pepper to taste, and cook for a further 2-3 minutes, occasionally stirring. Squeeze in the lime juice and stir.

  2. Make a well in the sauce and crack an egg into it, then repeat with the remaining eggs. Continue to cook for 1-2 minutes. Place the frying pan under the grill and cook until eggs are to your liking.

  3. Serve on top of a warmed tortilla or toast, or on it's own if you prefer. Tuck in and enjoy!

Recipe Notes

As an alternative, cook up the sauce as instructed and poach or fry eggs separately, then serve together.