Huevos Rancheros

This recipe is part of my Kick Start 2018 series.

This is a next-level breakfast, brunch, lunch or whatever you want it to be. It’s something I’d never considered doing for the blog due to the fact you often need various pans, ingredients and time. However, I came across a technique used by the phenomenal Haste’s Kitchen who simplifies the process and makes it one of the quickest and most straightforward breakfasts you’ll ever know. I pimped it with my own vibes and flavours, but the core concept remains: prep your veg the night before, leave in the fridge overnight, and whip yourself up a Mexican siesta the next morning in under 10 minutes. What’s not to like? Get rid of the sugary cereal, give this a go and kick start your day. IMG_6077Ingredients (Serves 2)

  • 1 tablespoon of Olive Oil
  • 2 cloves of Garlic, roughly chopped
  • 1 Red Chilli, roughly chopped
  • 1 teaspoon Smoked Paprika (plus a pinch to serve)
  • Small bunch of Coriander, roughly chopped
  • 4 Spring Onions, roughly chopped
  • 1/4 of both Red/Green/Orange Pepper, thinly sliced
  • 1 handful of Kale, roughly chopped
  • 1 tin of Mixed Beans in a spicy sauce (Tesco’s ones are a good shout)
  • 1/2 tin of Chopped Tomatoes
  • 2 Eggs
  • 1 Avocado, peeled, destoned and sliced


  1. Combine the garlic, chilli, paprika, coriander, spring onions, peppers, kale, beans (sauce and all) and chopped tomatoes in a bowl. Stir together, season with a touch of salt and pepper and stick in the fridge overnight, ready for the next morning.
  2. When the time has come, drizzle a little olive oil and spoon the mixture into a frying pan on a medium-high heat. Fry for 5 minutes, and give it a little love, often checking on it to make sure it’s not sticking.
  3. Drop the heat to low. Make a cheeky well in the mixture and crack in 2 eggs. Cover and let the eggs cook through for a further 5 minutes, or until you’re happy that the whites are cooked and the yolks are looking gorgeous. Serve with a bit more chilli, coriander and a pinch of paprika on the eggs. Crown your masterpiece with some creamy sliced avocado; the thing that probably makes this the best breakfast in the world.

Who is Haste’s Kitchen?

Haste’s Kitchen is my favourite YouTube chef and has been extremely influential in my culinary development. He bigs up the 80/20 rule – eating well (but still deliciously!) 80% of the time and spending that other 20% being a bit naughty. He releases videos every Wednesday, and his recipes are some of the most student-friendly I’ve come across. Check him out, give him some love and get cooking!


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