Huevos Rancheros Breakfast Bake with Avo dip and Corn Salsa

This impressive Mexican-inspired breakfast for champions is a great brunch option that will keep you going all day long.


Serves 4

Preparation Time

Cook time

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Cook's NoteCrisp up a few tortilla wraps in a large, dry pan over a high heat and then slice into wedges.
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  • 1 red onion, finely diced
  • Olive oil, for frying
  • 1 tsp paprika
  • 2 tsp tomato paste
  • 1 red pepper, seeded and diced
  • 1 garlic clove, crushed
  • 1 small chilli, seeded and finely chopped
  • 120g rosa tomatoes, halved
  • 3 limes
  • 4 large eggs
  • Salt
  • Freshly ground black pepper
  • 2 tsp roughly chopped fresh coriander
  • 1 large ripe avocado
  • 1 large spring onion, finely sliced
  • 2 cobs of corn, kernels removed
  • ¼ cucumber, diced
  • 2 tsp sugar
  • 2 to 4 tortilla wraps


Preheat the oven to 180°C.

In a large ovenproof skillet, sweat off the red onion in olive oil until soft and translucent. Add the paprika and fry for 2 minutes. Add the tomato paste and fry for a further 2 minutes. Add the pepper, garlic, two-thirds of the chilli and tomatoes, and cook over medium heat for 10 minutes.

Squeeze the juice from 1 lime and season to taste with salt and freshly cracked black pepper.

Make 4 spaces in the onion sauce for the eggs. Crack the eggs into the open spaces and season.

Bake in the preheated oven for 5 minutes. Scatter with 1 tsp of the chopped coriander.

To make the avo dip:

In a small bowl, mash the avocado, add the juice of 1 lime, half of the sliced spring onion and ½ tsp of the coriander. Season to taste with salt and freshly ground black pepper.

To make the sweetcorn salsa:

In a bowl combine the sweetcorn kernels, cucumber, the remaining spring onion, coriander and chilli, juice of 1 lime and the sugar. Season to taste with salt and freshly ground black pepper.

Serve the breakfast bake with the avo dip, sweetcorn salsa and crisped tortilla chips.