Mexican Baked Egg Brunch

4.6/5 rating (5 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 35-40 mins
  • Difficulty: Easy
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Mexican Baked Egg Brunch
This is my take on Huevos Rancheros and is a great way to spice up breakfast or brunch.


  • 2 tbsp any oil
  • 2 large onions, peeled and chopped finely
  • 150g finely chopped chorizo
  • 150g finely chopped pancetta or bacon
  • 1 x 400g can chopped tomatoes in juice
  • 1tbsp fresh mixed chilli, chopped (optional, if you like spice)
  • 150g mixed peppers, jarred and sliced
  • 1 x 10g any stock cube
  • 4 tbsp tomato puree
  • 200mls water
  • 1 tbsp Worcestershire sauce
  • 2 tbsp any vinegar
  • 1 x 400g can of refried beans
  • 1 x 400g black beans, drained
  • 1 large ripe avocado, chopped
  • 4 x eggs
  • To serve:
  • Handful coriander for sprinkling
  • Chopped chilli (if using)

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  • Heat the oil in a saucepan, then add the onions, chorizo and bacon and cook for 10 minutes to render slightly and take a good colour.
  • Next add the tomatoes, chilli (optional), stock cube, puree, water, Worcestershire sauce and vinegar.
  • Cook for 15-20 minutes until reduced and nice and thick, then add the beans and peppers and warm through.
  • Create 4 little circles in the mix for your eggs, then gently crack the eggs into the holes. Add in the chopped avocado and cover the pan with a lid and cook for a further 5-8 minutes or until the eggs are cooked to your preference. Alternatively, remove the lid and bake/grill in the oven at 200C/gas 6 for 5-8 minutes.
  • To serve, sprinkle on the coriander and season well. Add on some chopped chillies if liked.

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