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Huevos rancheros

Serves   4
Prep time: 20 mins
Cooking time: 10 mins

This is a Mexican breakfast of champions that is perfect for a lazy Sunday. And, if you do a little prep the night before, you can simply jump out of bed, toast some tortillas, fry some eggs and you’re good to go.

Huevos rancheros





  • 400 gram tin black beans, drained
  • 2 large tomatoes, deseeded and diced
  • 1 red chilli, finely chopped
  • ½ red onion, finely diced
  • small handful of coriander, finely chopped
  • 1 tablespoon olive oil
  • juice of ½ lime
  • salt and pepper

To serve

  • flesh of 1 large or two small ripe avocados
  • juice of ½ lime
  • olive oil
  • 4 corn or flour tortillas
  • 4 eggs
  • coriander for garnish
  • your favourite chilli/chipotle hot sauce


1. Salsa: Place all the ingredients in a bowl. Mix well and season with salt and pepper.

2. Place the avocado in a bowl and season with salt and pepper. Add the lime juice, mash to a rough consistency then set aside.

3. Preheat a cast iron skillet or non-stick frypan to a medium-high heat and your oven to a low heat. Toast each corn tortilla on both sides, then place in the oven to keep warm.

4. Add a splash of oil to the pan and fry the eggs until crispy around the edges and cooked to your liking

To assemble:

Place a tortilla on each plate and smear some avocado on each one. Divide the salsa evenly between them, top with a fried egg and garnish with coriander and lashings of your favourite chilli or chipotle hot sauce.