Huevos Rancheros

Serves 4

A Mexican breakfast classic that gets the day off to a great start


  • 900g potatoes, peeled and diced
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 red peppers, sliced
  • 4 tomatoes, quartered
  • Salt & pepper
  • 4 eggs
  • Flat leaf parsley, to garnish, optional


  1. Preheat the oven to 190°C/375°F.
  2. Cook the potatoes in boiling, salted water for 5 minutes then drain.
  3. Heat the olive oil in a large frying pan. Add the potatoes, cook over a medium heat for about 5 minutes, stirring occasionally, until slightly golden. Remove from the pan and set aside.
  4. Place the onion, garlic and chilli in the frying pan, cook for about 2 minutes, stirring occasionally, add the peppers and cook for a further 5 minutes.
  5. Return the potatoes to the pan, add the tomatoes and season.
  6. Transfer the mixture to an oven dish, make 4 wells and crack an egg into each. Bake for 15-20 minutes until the eggs are just set. Garnish with parsley if using and serve.