John and Lisa's Weekend Kitchen

Individual Huevos Rancheros served with John’s Whipped Avocado

Individual Huevos Rancheros served with John’s Whipped Avocado

Serves 4

Ingredients - Huevos Rancheros

Olive oil

1 onion, chopped

1 jar of peppers, roughly chopped

1 green chilli, sliced  

1 clove garlic, grated

1 tsp smoked paprika + a splash of water

1 large tbsp chipotle paste

1 tin chopped tomatoes, plus half a tin of water

1 tin black beans, drained

1 tbsp balsamic vinegar

A pinch of sugar

A pinch of salt and pepper

4 tortilla wraps

4 eggs

Sour cream, fresh coriander and grated cheese, to serve

Ingredients - Whipped Avocado

2 ripe avocados, de-stoned and flesh removed

Juice of 1 lime

50g Tahini

3 shakes of Tabasco

2 spring onions, blanched and chopped

1 tsp chilli flakes

Salt and pepper


  • Preheat the oven to 180 conventional, 160 fan. 

  • Heat a glug of olive oil in a large frying pan and soften the onions for about 5 minutes. 

  • Add the chopped green chilli and grated garlic and cook for a couple of minutes.

  • Stir in the paprika and chipotle paste, then add the tomatoes, half a tin of water, black beans, chopped jarred peppers, balsamic vinegar, sugar and seasoning. Allow to bubble away for about 10 minutes until the mixture has thickened.

  • Brush the tortillas with a little olive oil and lay the wraps oil side down in individual dishes or ramekins to create individual tortilla bowls. 

  • Spoon the tomato mix into the tortillas, crack an egg into each and sprinkle with cheese.

  • Bake for 10-12 minutes, or until the eggs are cooked to your liking. 

  • For the whipped avocado, blend all ingredients until smooth.

  • Top the cooked eggs with sour cream, fresh coriander, more grated cheese, plus the whipped avocado.

John and Lisa's Weekend Kitchen