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Huevos Rancheros


  • Heat a little oil in a heavy-bottomed pot and gently saute the onion, capsicum, chorizo, chilli and garlic until reasonably tender, stirring now and again. 
  • Add the tomatoes and seasonings. Stir, turn the heat down and simmer for 5 mins, adding a little water if needed. Spread out the mixture and make four indents. 
  • Then carefully break the eggs into the holes, cover and cook until the eggs are set. 
  • Heat the tortillas on a preheated ridged grill (or BBQ) or wrap in kitchen foil and cook in the oven.
  • Sprinkle coriander over the top of the eggs and serve as is with halved tortillas on the side.


  • olive oil
  • 1 small onion, chopped
  • ½ green capsicum, cored, seeded & diced
  • a piece of chorizo, diced
  • 1 small red chilli, chopped
  • 1 garlic clove, crushed
  • 1 can diced tomatoes
  • 6 cherry tomatoes, quartered
  • sea salt & freshly ground pepper 
  • 4 eggs
  • 4-6 tortillas
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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