Huevos Rancheros (Mexican Eggs) with Avocado and Lime
Jul 18, 2025
Ingredients (serves 2–4)
- 1 × 100g Vince (Mexican)
- 1 capsicum, sliced
- 2 tsp olive oil
- 1 tin chopped tomatoes
- 1 tin black beans
- Handful baby spinach
- 4 eggs
- 2–4 tortillas or crusty bread
- Salt + pepper
To finish:
- ¼ red onion, finely sliced
- 1 avocado
- Coriander
- ½ lime
Method
-
Build the base
Sauté capsicum in olive oil (5 mins)
Turn off heat → stir through Vince + 250ml boiling water
Let sit 4 mins -
Bring it together
Add spinach, tomatoes + black beans
Simmer until rich and saucy -
Add eggs
Make 4 wells → crack eggs in
Simmer gently
→ 10 mins uncovered
→ 10 mins covered
(yolks still runny = perfect) -
Toast
Brush tortillas with oil
Bake 8–10 mins until golden
(or toast bread) -
Finish
Top with onion, avocado, coriander + lime
