The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Huevos rancheros with zesty salsa
This’ll put the ‘buenos’ into your ‘dias’! Simple, yet seriously satisfying, our lightened-up take on Mexican ‘ranch eggs’ features a spicy, garlicky tomato, red onion and red pepper sauce, filling black beans and perfectly poached eggs. Dollops of Greek-style yogurt balance out the gently warming heat.
SWK: High protein
Plants 5
SWK: High fibre
highly rated
Serving size
Ingredients
- 200g baby tomatoes
- 2 handful of fresh coriander
- 1 unwaxed lime
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 onion
- 2 pepper
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 8 x eggs (Eggs) (free range medium egg)
- 4 garlic clove
- 460g black beans (Rehydrated black beans, water, salt.)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 tbsp tomato purée
- 400g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 397
Protein: 29g
Carbs: 51g
Fat: 13g
Ingredients
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 eggs (Eggs) (free range medium egg)
- 110g baby tomatoes
- 200g passata (tomatoes, salt, citric acid)
- 2 garlic clove
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 tbsp tomato purée
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 1 onion
- 1 pepper
Nutritional Information
Calories: 406
Protein: 29g
Carbs: 53g
Fat: 13g
Huevos rancheros with zesty salsa
This’ll put the ‘buenos’ into your ‘dias’! Simple, yet seriously satisfying, our lightened-up take on Mexican ‘ranch eggs’ features a spicy, garlicky tomato, red onion and red pepper sauce, filling black beans and perfectly poached eggs. Dollops of Greek-style yogurt balance out the gently warming heat.
Cook time:
25 mins
Cuisine:
Mexican
Food group:
Dairy
Allergens: Milk, Eggs, Celery
Cooking Instructions
Start the sauce
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Peel the onions and thinly slice, then deseed the peppers and thinly slice.
- Spritz a large non-stick, ovenproof frying pan with cooking spray and put it over a medium-high heat. Tip in the peppers and three-quarters of the onions, lightly season and fry for 5 mins.
Add some spice
- Peel and crush the garlic.
- Add the garlic to the pan and cook for 1 min, then add the beans and their water, spice mix and tomato purée. Cook for 1 min.
- Tip in the passata, crumble in the stock and pour in 150ml water (200ml for 4 portions). Stir well and simmer for 4-5 mins.
Cook the eggs
- Create 4 wells in the sauce (8 for 4 portions) and crack an egg into each.
- Let the sauce bubble for 4-5 mins, until the whites are almost cooked, then transfer the pan to the oven and bake for 4-5 mins, until the eggs are cooked.
Itʼs salsa time!
- Meanwhile, quarter the tomatoes and put them into a bowl with the remaining onions. Finely chop half the coriander, and zest the lime.
- Add the chopped coriander and zest to the bowl, then squeeze in the lime juice (to taste). Lightly season and mix well.
Plate up
- To serve, top the eggs and beans with the salsa, dollops of yogurt and the remaining coriander.