Photo of Huevos rancheros by WW

Huevos rancheros

Points® value
Total Time
40 min
10 min
30 min
With zero-hero eggs front and centre, this versatile dish makes a filling breakfast, lunch or dinner


Olive Oil

1 tablespoon(s)

Red onion

1 medium, finely sliced

Red pepper

1 medium, finely sliced


2 clove(s), finely sliced

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level


1 teaspoon(s), 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

5 medium

Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

4 medium, raw

Coriander, fresh

2 tablespoon(s), roughly chopped


  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.