Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Huevos rancheros by WW

Huevos rancheros

7
Point(s)
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
With zero-hero eggs front and centre, this versatile dish makes a filling breakfast, lunch or dinner

Ingredients

Olive Oil

1 tablespoons

Red onion(s)

1 medium, finely sliced

Red pepper(s)

1 medium, finely sliced

Garlic

2 clove(s), finely sliced

Ground Cumin

1 teaspoons, level

Coriander, Dried

1 teaspoons, level

Paprika

1 teaspoons, level, smoked

Chilli flakes

½ pinch, chipotle

Tinned Tomatoes

1 can(s), large, chopped

Kidney Beans, cooked

1 can(s), large, drained, drained and rinsed

Tortilla wrap(s)

5 medium

Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

4 medium, raw

Coriander, fresh

2 tablespoons, roughly chopped

Instructions

  1. Heat the oil in a pan and fry the onion and pepper for 6-8 minutes, or until soft. Add the garlic, cumin, dried coriander, paprika and chipotle chilli flakes to the pan and cook for 2 minutes.
  2. Add the tomatoes, 100ml water and the kidney beans. Simmer gently for 10 minutes, until thickened, then season to taste.
  3. Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Warm the wraps to pack instructions. Use them to line the base and sides of a round ovenproof dish, making sure they overlap so there are no gaps. Mist with cooking spray and bake in the oven for 6-8 minutes, or until crisp but not too golden.
  4. Spoon the tomato and bean mixture into the centre of the tortilla wrap shell. Make 4 indentations in the mixture, then crack an egg into each. Bake for 8-10 minutes, or until the whites are firm and the yolks soft. Serve topped with the fresh coriander.

You might like

You might like