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One Pan Mexican Ranch Eggs

I have this problem, where when I go into the store for one thing, I return home with ten items. I only popped into Waitrose to get some aubergines, but literally walked out with four full shopping bags and two magazines in my handbag. And you can bet my luck, just as I waddled out of the store to go home, London decided play hard ball and throw down some ridiculous torrential rain. That’s my Sunday workout done then.

Needless to say when I got home absolutely sodden, I wanted a hot brunch to warm me up. This dish is so very easy to make and you only need a few simple ingredients. Nothing like giving a super healthy twist to the old eggs & beans, and it’s actually much much tastier. Don’t get me wrong I’m a Barnet girl born and bred, and can appreciate a sausage sandwich with red sauce, but this makes a healthier option.




  • Tin of Kidney Beans or you can home soak some yourself
  • Tin of cannelloni Beans
  • Tin of chopped plum tomatoes
  • 2 teaspoons Smoked Paprika
  • 1 teaspoon Cayenne Pepper
  • Half a teaspoon Chilli flakes
  • Coriander (cilantro)
  • Eggs
  • Salt and Pepper to season


Heat some olive oil in a pan on medium heat. Pour in your tomatoes and then your kidney beans and stir gently. Sprinkle in your spices and keep stirring as the sauce slowly starts to bubble and thicken.

Turn down the heat a tiny bit, and gently crack in your eggs dotted around the pan. Put a lid on the pan and let the eggs cook for two to three minutes. You can keep cooking the eggs further if you like the yolks fully cooked. Personally, nothing beats a runny yolk.

Tear up your coriander and sprinkle across the pan, and your done! Could not be easier. It’s so filling and can easily feed two to three people.

Serving suggestion? Perfect with a lovely hot crusty slice of sourdough to mop up the smokey paprika sauce, and sliced avocado on the side. Makes rainy days so much cosier!…