Huevos Rancheros – Mexican Breakfast Tortilla with Eggs and Chilli

This dish is bursting with nutrients, from the mineral-rich eggs to the peppers and tomatoes that are rich in antioxidants such as vitamin C and the nutrient lycopene.

  • Serves 2

  • Preparation 10 mins

  • Cooking 35 mins

Huevos Rancheros – Mexican Breakfast Tortilla with Eggs and Chilli
  • Healthy

  • Nut-Free


  • 1 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 large red pepper, seeds removed and discarded, finely
  • chopped
  • 1 small red chilli, finely chopped
  • 1 tsp tomato purée
  • ½ tsp ground cumin
  • 1 x 400g can chopped tomatoes
  • 4 medium free-range eggs
  • 2 large wholemeal wraps
  • 2 tbsp sour cream


  1. Preheat the oven to 180°C / gas mark 4.
  2. In a pan large enough for four eggs, heat the oil. Add the garlic, onion, red pepper and red chilli and cook on a low heat for 5 minutes. When soft, but not browning, turn the heat up. Add the tomato purée and cumin and let the mixture bubble for 1 minute. Add the can of chopped tomatoes. Cook for 20 minutes over a medium heat. If it begins to dry out, add a little water.
  3. When the sauce is reduced make four holes and crack the eggs into them. Let the eggs fry, occasionally basting with the tomato sauce.
  4. While the eggs are cooking place the wraps in the oven and bake for 2 minutes until warm then remove and place them on separate plates.
  5. When the eggs are cooked, spoon two on top of each of the tortillas and share the sauce between them.
  6. Serve with a dollop of sour cream.
Nutrition per serving
  • Calories

    451 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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