Mexican ranch-style eggs

A hearty classic Mexican dish full of delicious flavours and a hint of spice.
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Ready time:40 minutes

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Prep time:
15 minutes

Cooking time:
25 minutes

1 serving provides

  • 17.1
  • 473
  • 9.6
  • 1.1
  • 4.3


  1. In a large frying pan add the potatoes and 300ml stock and cook for 10 minutes, until most of the liquid has been absorbed and the potatoes are becoming tender. Remove the lid, add 1½ tablespoons of oil and the whole garlic clove and fry the potatoes for 10-15 minutes, stirring occasionally, until golden.
  2. Meanwhile, heat the remaining oil in another frying pan, and fry most of the onion (leave a little to garnish), peppers and chorizo for 5 minutes, until slightly charred.
  3. Stir in the remaining garlic and chilli powder, followed by the tomatoes and remaining stock. Simmer for 5 minutes, until thickened, then season.
  4. Make four dips in the tomato sauce using the back of a spoon and crack an egg into each dip, cover and cook over a gentle heat for 6-8 minutes, until the yolk has set but is still runny*. Serve straight away, scattered with the remainder of the spring onions, and with the sauté potatoes. 

*Public health advice is to avoid consumption of raw or lightly cooked eggs, especially for those vulnerable to infection, including pregnant woman, babies and the elderly.

Make it veggie

Try swapping the Spanish chorizo for 200g basics mushrooms. Fry the mushrooms with the peppers and onions.

Buy recipe ingredients


  • ½ x 2.5kg basics potatoes, cut into 2cm cubes
  • ½ bunch spring onions, washed & sliced
  • ½ x 600g pack of basics peppers, sliced
  • 70g Spanish chorizo, each slice cut into 4
  • 1 x 400g tin basics peeled tomatoes
  • 4 medium Woodland free-range eggs by Sainsbury's

From your store cupboard

  • 500ml chicken stock (1 x stock cube)
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled, 1 left whole, 1 finely chopped
  • 2 teaspoons mild chilli powder

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