Huevos Rancheros (translated as ‘ranchers eggs’) is typically a breakfast served in the more rural parts of Mexico. Our high protein twist is great any time of the day!


Macros in the entire batch:

  • 1543 kcal
  • 168g Protein
  • 58g Fats
  • 80g Carbs


  • 400g chicken breast
  • 4 large eggs
  • 2-3 cloves garlic
  • 2-3 fresh chilies
  • 50g chorizo
  • 1 large onion
  • 1 red pepper
  • Fresh corriander
  • 1 tin chopped tomatoes
  • 1 tin reduced salt & sugar beans
  • 1 tbsp tomato puree
  • 40g mature cheddar
  • Salt, pepper, paprika and hot sauce to taste

You will need a large casserole dish for this meal.

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  1. Place the casserole dish on a medium/high heat on the hob and add a little olive oil.
  2. Cut the chicken into approx. 1cm width strips (season with paprika if you like) and add to the casserole dish, fry until the outside begins to brown- then reduce to a medium heat, cover and continue to cook for another 5-10 minutes.
  3. Remove the chicken and place in a large bowl and using two forks shred the chicken into small pieces.
  4. Chop the onions, garlic, peppers, chorizo and chilies; add a little more oil to the casserole dish and turn to a medium high heat again.
  5. Add the onion and garlic, fry until golden before adding the chilies, chorizo and peppers- continue to fry until the peppers soften.
  6. Reduce the heat and add the coriander, tomatoes, beans and tomato puree- add salt, pepper and hot sauce to taste- stir until consistent throughout.
  7. Place the lid on the casserole dish and- USING OVEN GLOVES- place the dish in the oven at 180 degree Celsius for 20 minutes.
  8. Remove the dish from the oven and remove the lid- USING OVEN GLOVES- before cracking the eggs on top and sprinkling the cheese evenly.
  9. Cover the dish and cook in the oven for another 3-5 minutes depending on how you like your eggs.
  10. Serve by itself or with rice/bread/tortillas if your macros allow!


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