Mexican Egg Rancheros

  • 2 of your 5 a day
  • Low in saturated fat
  • Total time: Ready in 30 minutes


1 tbsp vegetable oil
1 essential Waitrose Onion, sliced
1 essential Waitrose Red Pepper, sliced
1 essential Waitrose Yellow Pepper, sliced
100g essential Waitrose Mushrooms, sliced
1 tsp mild chilli powder
400g can essential Waitrose Chopped Tomatoes
½ x 25g parsley, chopped
4 Waitrose Free Range Eggs
50g essential Waitrose Medium Cheddar Cheese, grated
2 x packs Waitrose LOVE Life Free From 2 White Ciabattas (or 1 pack Waitrose LOVE Life Free From 4 White Rolls)


Preheat the oven to 200oC, gas mark 6.

Heat the oil in a large frying pan and fry the onion, peppers and mushrooms for 3-4 minutes, add the chilli powder and cook for 1 minute.  Stir in the tomatoes and cook for 1-2 minutes.  Stir in parsley.

Transfer to an ovenproof dish and make 4 hollows in the mixture.  Crack the eggs into each hollow and sprinkle with cheese.  Bake for 10-15 minutes until golden and the eggs are to your liking.  Place the rolls in the oven for the last 5 minutes.