Huevos rancheros with cooling guacamole, perfect for brunch

These baked eggs with a rich tomato and pepper sauce are hearty, wholesome and satisfying. The addition of the cool creamy guacamole perfectly sets off the spicy warming base. It doesn’t need it, but if you are craving meat then you could add in some chorizo or even shredded chicken. I like to serve this with chunks of toasted bread to dip in the sauce, but if you want to keep it clean and lean then serve with a lightly dressed watercress salad.


Serves 2 hungry people, or 4 people alongside other dishes.


For the tomato sauce:

  • 1 large onion, diced
  • 1 bay leaf
  • 2 cloves garlic, minced
  • 2 red peppers, de-seeded and sliced lengthways
  • 1 teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • 1 tin chopped tomatoes
  • 1 large fresh tomato, roughly chopped

For the guacamole:

  • 1 large avocado
  • 2 spring onions
  • juice of 1 lime
  • Large handful coriander leaves, finely chopped
  • 1 tbsp extra virgin olive oil
  • salt & pepper

To finish:

  • 1 large handful spinach, roughly chopped
  • 4 large eggs
  • 1 large handful grated cheddar cheese


Take a large wide-based pan with a lid and place on a medium heat. Add the coconut oil and the chopped onion and gently fry for about 8 minutes until the onion is soft.

Add the sliced peppers, garlic, bay leaf, paprika and cayenne and stir together well. Continue to fry for a few more minutes until the peppers start to soften.

Add the tinned and fresh tomato, along with a couple of tablespoons of water, season with salt and pepper and stir. Leave to simmer until the sauce is thickened and the peppers meltingly soft.

In the meantime make the guacamole. Scoop out the avocado and roughly chop. Place in a bowl with the lime juice, finely chopped spring onion, coriander, EVOO, and season to taste with salt and pepper.

Once the tomato sauce is ready, check for seasoning and spice, then throw in the roughly chopped spinach and stir just to wilt.

Make 4 small wells in the mixture with a spoon, and crack in each of the 4 eggs. Place the lid on the plan and allow to gently poach for about 3 or 4 minutes until the white is set but the yolk still has a wobble.

Turn off the heat and scatter over the grated cheese. Place a large spoonful of the guacamole between each of the eggs and bring to the table to serve immediately.

Tear off chunks of toasted bread to dip into the rich sauce and oozing yolks. Enjoy!




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