Egg rancheros

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes


1 tbsp vegetable oil
1 onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
100g (4oz) mushrooms, sliced
1 tsp mild chilli powder
400g (14oz) can chopped tomatoes
25g (1oz) parsley, chopped
4 free-range eggs
50g (2oz) medium Cheddar cheese, grated
4 white rolls


1 Preheat the oven to 200°C/R6.

2 Heat the oil in a large frying pan and fry the onion, peppers and mushrooms for 3-4 minutes, add the chilli powder and cook for 1 minute. Stir in the tomatoes and cook for 1-2 minutes. Stir in parsley.

3 Transfer to an ovenproof dish and make 4 hollows in the mixture. Crack the eggs into each hollow and sprinkle with cheese. Bake for 10-15 minutes until golden and the eggs are to your liking. Place the rolls in the oven for the last 5 minutes.

Recipe and image courtesy of 

Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.