Huevos Rancheros

Huevos Rancheros  recipe - The Cooks Pantry


Matt Sinclair


4 people


  • 4 700g Coles Free Range Eggs
  • 4pk Simson’s Pantry Regular Premium White Wraps
  • 1 tin Ardmona Crushed Tomatoes
  • 2 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil, plus extra
  • 1 brown onion, finely chopped
  • 1 cloves garlic, finely chopped
  • 1 red capsicum, deseeded, finely chopped
  • 1 tin 4 bean mix
  • 2 tsp. cumin seeds
  • 1 Tbsp. smoked paprika
  • 1 cup shredded cheese
  • Salt and Pepper


  • Coriander leaves, picked, roughly chopped
  • Sour cream


  • Preheat oven to 180C.
  • Heat oil in a frypan over a medium heat, add onion, garlic and capsicum and cook, stirring often for 5-7 minutes or until softened. Add the beans, tomatoes and spices and season generously with salt and pepper. Simmer, stirring often for approximately 10 minutes until sauce has thickened. Taste and adjust seasoning if required.
  • Option 1: Lightly brush each wrap with olive oil and season with a bit of salt. Place them straight onto the oven rack for 7-10 minutes or until they’re nice and crispy. Remove from oven.
  • Option 2: Brush 1 side of each tortilla lightly with olive oil and sprinkle with a bit of salt. Fold into ramekins to form a cup. Divide the bean mixture amongst the 4 tortilla cups.
  • Sprinkle with cheese and gently crack an egg over the top of the bean mixture in the pan or each ramekin.
  • Place into the oven immediately and cook for approximately 15-20 minutes, or until the white of the eggs are cooked.
  • Remove from oven, season with salt and pepper and serve hot. Garnish with fresh coriander leaves and a dollop of sour cream.

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