Mexican dinner
Huevos Rancheros
Fried eggs on warm corn tortillas with smoky beans, chunky salsa, avocado and a sprinkle of cheese. Breakfast-for-dinner done right.
Jump to recipe
- 20 min · Quick
- Beginner
- Medium spice
- Serves 2
- Hob
VegetarianGluten freeBalancedHotFreshBudget friendlyFamily favorite
Contains: Eggs, Milk. Always check ingredient labels.
Why you'll love it
- Ready in about 20 minutes
- Fresh
- Budget friendly
- Family favorite
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Hold back the heat and add it at the table for grown-ups.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Eggs4 whole
- Small corn tortillas4 whole
- Black beans, drained200 g
- Tomato salsa200 g
- Avocado, sliced1 whole
- Feta or queso fresco, crumbled40 g
- Fresh coriander1 handful
- Ground cumin0.5 tsp
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.
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