Huevos Rancheros – Mexican Breakfast Eggs

Although I can’t drink, eat, cleanse or exfoliate in anything containing milk, thankfully for me (for the time being and hopefully forever, please God, *praying hands), I can still eat eggs in moderation. A fantastic feat for someone like me, who, until time began would literally crack an egg over anything needing sprucing up. Whether it’s egg and soldiers, scrambled egg on toast, egg on a curry (don’t knock it until you’ve tried it) or the humble boiled egg sliced over a summer salad, I’m a big fan of the yellow and white stuff. So much so, I have an actual egg supplier in the countryside who supplies the freshest, most yellow eggs you could ever lay eyes upon.

Weekends for me are all about the egg – have I said the word ‘egg’ enough yet? On the whole, I pretty much plan my Saturday and Sunday all around an epic breakfast, containing none over than the King of the breakfast materials – the egg. For some reason a few weeks ago, I woke up with the most agonising hunger pang I’d experienced in a good week (I’m always hungry if you hadn’t noticed already) and felt an overwhelming need to rustle up something a bit more special than my usual scrambled concoction. After roaming through my cupboards, I stumbled upon a nice tin of tomatoes, sugar and a delicious crusty cob from BFree. Suddenly my mind catapulted back to a recipe I used to throw together many moons ago called Huevos Rancheros, AKA, Mexican breakfast eggs. This dish is extremely easy to make and uses up the store cupboard essentials you usually have lying around – all you need on the side is a warm, crusty cob smothered in butter to mop up the sweet and spicy juices.


  • 2 eggs
  • 400ml tin chopped tomatoes
  • Tsp sugar
  • Tsp oregano
  • 1 red onion
  • 1 red pepper
  • 1 tsp Bull’s Eye New York Steakhouse Sauce (optional)
  • Salt & pepper
  • Knob of butter (I use Pure Free From sunflower spread)
  • Sprinkling chilli flakes
  • 1 garlic clove
  • Violife cheese



  • Pre-heat the oven to 190C.
  • Chop the onion and garlic clove. Grate two slices of cheese in preparation.
  • Heat a knob of butter in a saucepan, add the red onion and red pepper and cook until soft.
  • Add the garlic and fry until golden. Pour in the tin of tomatoes and tsp of oregano and stir well.
  • Season with salt and pepper. Add a sprinkling of chilli flakes to taste and a tsp of sugar.
  • Add a drizzle of the steakhouse sauce and stir.
  • Leave to simmer for 5-8 minutes.
  • Transfer the sauce into an oven proof dish and make two hollows in the sauce.
  • Crack the two eggs into each hollow.
  • Sprinkle over the grated cheese and then bake in the oven for 20-25 minutes until the eggs are cooked.
  • Warm a baguette up in the oven (usually for around 5-7 minutes according to pack instructions) and smother with butter.
  • Serve straight out of the ovenproof dish or in a bowl.

Gluten free Greek breakfast: Yoghurt with honey, fruit and granola



If like me you’re fed up of the daily round of porridge for breakfast and are trying to get a good boost of vitamins after a 20 minute morning yoga workout, then this healthy brekkie is for you.

Breaking my fast with yoghurt and honey always takes my mind back to when I would spend my summers sitting on a balcony in sunny Greece, looking out over the Aegean or Mediterranean sea -depending on which island me and my family were visiting that year.

Greek yoghurt is famous worldwide and exceptionally easy to come upon in every British supermarket. It takes a little more effort however to source out a good honey to drizzle in your bowl. If you’re a honey lover like I am, you can tell the difference between some of the really cheap brands and others, so much so, that on their last holiday to Kefalonia, my parents risked life and limb to drive up into the Greek mountains to obtain the honey used in this recipe.

I have also found that the bargain price honey can give me bad stomach ache, and so I always ensure I’m buying a good, pure brand – easy to do if you live in the EU, but I know that some countries put additives into honey so check that it has a pure honey label on it and doesn’t state that it contains added food colourings.

The best way to get good honey is to visit your local farm shop and if you suffer from hayfever, a good trick is to dab some honey under your nose as it gets you used to the local pollen floating around in the air, although make sure it’s locally sourced honey as the branded stuff won’t work.

The great thing about this breakfast is that you can alter the fruit depending on the season. During the summer I opt for apple, banana and strawberries, whilst in the Autumn I like to mix it up with berries and apple which is a lovely touch for Bonfire season. If you’re dairy free like I am, then Alpro do a great range of large soya yoghurts in flavours including original, lemon and my personal favourite, coconut.

So without further ado, let’s whip up a delicious, body cleansing breakfast that will transport you to the sunny shores of the Mediterranean. (Little tip) Thyme honey is a personal favourite of both myself and my Rhodian friends and tastes heavenly when drizzled over vanilla ice cream. Kalimera!


  • Greek or soya yoghurt (I would opt for original or coconut)
  • 1 Apple
  • Handful of strawberries
  • Honey
  • Mixed nuts including chopped hazelnuts and walnuts
  • Granola chunks (I add in the chunky bits from Morrisons Free From Fruit Granola)
  1. Chop the apple into chunks and the strawberries into halves
  2. Throw into the bowl and dollop on a good helping of the yoghurt
  3. Sprinkle on the nuts and granola
  4. Drizzle with a generous amount of honey
  5. Enjoy alongside a traditional Greek coffee or smoothie