Huevos Rancheros


  • 1 tablespoon Olive oil
  • 1 medium sized onion, chopped
  • 2 cloves garlic, peeled and chopped
  • 1 red pepper, diced
  • 410 grams can crushed tomatoes
  • 300 grams jar salsa dip
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper
  • Salt and pepper to season
  • 4 large eggs
  • 1 jalapeno, slice, to serve
  • Avocado slices, to serve
  • Crumbled feta cheese
  • A handful of coriander leaves
  • 4 tortillas, to serve


  1. Heat oil in a non-stick pan or skillet over medium-high heat. Fry the onion, garlic and red peppers for 5 minutes.
  2. Add in tomatoes, salsa dip, cumin, cayenne, salt and pepper to your taste, and bring to boil. Reduce heat down to low and continue to simmer for a further 5 minutes, or until the sauce begins to reduce down. Add in a ¼ cup of water if iit’stoo thick for your liking. Taste test the sauce and adjust salt and pepper if needed.
  3. Make 4 wells in the tomato sauce mixture and crack eggs as quickly as you can into each to ensure an even cooking time.
  4. Continue cooking, until done to your liking.
  5. While eggs are cooking, heat your tortillas.
  6. Serve eggs with sauce over tortillas, with sliced jalapenos, avocado, cheese and coriander leaves. Enjoy!