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Photo of Huevos rancheros with chorizo by WW

Huevos rancheros with chorizo

Total Time
30 min
10 min
20 min
Amigos! Come try this popular Mexican favourite. Traditionally a breakfast dish, it’s just as scrumptious and easy to whip together as a weeknight meal.


Chorizo sausage

1 individual, thinly sliced

Red onion

1 medium, finely chopped


2 clove(s), crushed

Ground cumin

1 tsp

Ground coriander

1 tsp

Fresh red chilli

1 whole, finely chopped

Four bean mix, canned, rinsed and drained

1 400g can

Canned diced tomatoes

400 g, crushed


4 medium

Corn tortilla

4 small, (4 x 23g) warmed

Fresh coriander

½ cup(s)


1 medium, cut into wedges to serve


  1. Heat a large frying pan over medium-high heat. Cook the chorizo, stirring, for 5 minutes or until crisp. Remove from the pan with a slotted spoon. Cover to keep warm.
  2. Reheat pan over medium heat. Stir onion and garlic for 5 minutes or until softened. Add cumin, ground coriander and two-thirds of the chilli and stir for 1 minute or until fragrant.
  3. Add the beans, tomato and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until thickened.
  4. Meanwhile, bring a frying pan of water to the boil over high heat. Reduce heat to medium-low. Use a large spoon to stir the water to make a whirlpool. Carefully add eggs, 2 at a time, to the centre of the whirlpool and poach for 3 minutes for a soft yolk. Remove eggs with a slotted spoon and drain on paper towel.
  5. Place the tortillas on plates. Top with the bean mixture, chorizo, eggs, coriander, the remaining chilli and limes.