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PREP TIME: 5 mins

COOK TIME: 7 mins

TOTAL TIME: 12 mins


DIETARY PREFERENCES: Vegetarian, Gluten-free, Nut-free, Dairy-free


  • oil spray

  • 2 large eggs

  • 4 tbsp Refried Beans

  • 8 cherry tomatoes, sliced

  • ⅛ small red onion, diced

  • 2 tbsp fresh coriander, chopped, plus more for garnish

  • ½ medium lime, juiced

  • ½ jalapeno, seeded and diced (optional)

  • sea salt and ground black pepper, to taste

  • 2 corn tortillas

  • 1 small handful baby spinach

  • ½ avocado, sliced

  • ½ medium lime, cut into wedges, to serve.


  1. Heat a medium skillet over medium-high heat and lightly spray with oil spray. Crack one egg into a small bowl and gently pour the egg into the frying pan. Repeat with the second egg. Cook the eggs for 1-2 minutes or until the white is opaque and the yolk has set. Transfer them to a small plate and set them aside.

  2. To make the tomato salsa, place the tomatoes, onion, coriander, lime juice and jalapeno, if using, in a small bowl. Season with salt and pepper, if desired, and mix until well combined.

  3. Reheat the skillet over medium-high heat. Add one tortilla and heat it for a few minutes until it’s warm and lightly toasted. Transfer it to a plate and repeat with the second tortilla.

  4. To serve the Easy Huevos Rancheros, spread a tablespoon of the refried beans on each tortilla and top with the baby spinach, fried eggs, tomato salsa and avocado. Garnish with extra coriander. Enjoy!

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