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Huevos Rancheros

Huevos Rancheros


Spicy Eggs To Fire Up Your Day – or Recover From Your Night?!

Spicy and filling for breakfast or lunch, who doesn't love Huevos! Perfect for Sunday brunch with friends or even your weekday brekkie if you've prepped your ingredients before - simply assemble and bake! Packs a flavourful punch!

Difficulty: 2 / 5

Premake and freeze Persian Lime Tortillas or use a ready made tortilla to assemble this filling breakfast! Cook the black beans the night before and after a night out, a tiny bit of assembly will provide for a stellar morning after!


  • 2 eggs
  • ¼ cup Mexican Spice Olive Oil
  • 1 14oz can black beans, rinsed
  • ½ cup white onion, diced
  • 2 cups diced tomatoes
  • ¼ cup water
  • 1 tsp ground Black Cumin
  • 1 tsp chili powder
  • ½ cup pico de gallo or salsa
  • ½ cup cheddar cheese
  • 1 avocado, chopped
  • ½ cup cilantro, chopped
  • ½ sour cream or greek yogurt
  • 2 Persian Lime Tortillas or two tortillas
  • Ground Aleppo Pepper

Step 1 - In a non-stick frying pan, heat 2 tbsp Harissa Infused Olive Oil and begin sauteing onions, cumin and chili powder for 4-5 minutes to soften onions. Add rinsed black beans, water and tomatoes, sauteing for 10 minutes. Set aside or refrigerate till next morning.

Step 2 - Preheat oven to 375*F. In an oven safe frying pan or casserole dish, drizzle 1 tbsp Harissa Infused Olive Oil and layer in cooked black beans, spread loosely in pan. Create two divots in the beans for the eggs to sit in, then crack whole egg into each. If assembling dish the following morning, warm black beans before putting into dish. Surround eggs with salsa and bake for 20-25 minutes, until eggs are set and cooked as desired - sprinkling cheese over dish after 15 minutes. Garnish with chopped cilantro, avocado and greek yogurt or sour cream and finish with a sprinkle of Aleppo pepper. Serve alongside Persian Lime Tortillas and with your favorite hot sauce.

  • Mexican Spice Olive Oil
  • Black Cumin
  • Aleppo Pepper