Eat & Drink

Eggs Rancheros
Eat & Drink | breakfst | recipe

Eggs Rancheros

Simply delicious

by Susie Baber  |  30 August 2022

4 serves | 10 mins prep | 10-20 mins cooking

Known in our family as Niki’s Eggs, we were introduced to this as a camp breakfast by a friend, Niki (no surprise there). Simple but delicious this is now my favourite breakfast whenever we get away for a weekend. A very versatile one pot dish which you can make as spicy as your tastebuds demand. Leave out the chorizo and bacon for a vegetarian version or add in any extras you have in the fridge for you own person take.


  • Tablespoon of olive oil
  • 1 chorizo sliced
  • 4 rashers of bacon diced
  • A teaspoon of crushed garlic
  • 1 tin crushed tomatoes
  • I can corn kernels
  • Spices – I added paprika and cumin
  • 4 eggs
  • Goats cheese, pesto and bread to serve

Optional extras: capsicum, baby spinach, chilli, black beans, or add some coriander and avocado to serve


  • Cook chorizo, bacon and garlic with olive oil in pan until brown.
  • Add crushed tomatoes, corn and spices, stir until hot
  • Make 4 hollows in the top of the mixture and crack an egg into each one
  • Cover pan with a lid or foil and leave until eggs are cooked (covering the pan will make it cook faster, if you don’t have a lid it will just take a few more minutes)
  • While you are waiting toast your bread
  • Serve with a sprinkle of goats cheese, a dollop of pest and toast
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