Hemsley & Hemsley - Huevos Rancheros with Guacamole



Fabulous recipe from Hemsley and Hemsleys second bestselling cookbook. A delicious breakfast, lunch, dinner or weekend brunch option. Easy and quick to make and packed with nutrients such as vitamin D (eggs), B vitamins (eggs), vitamin K (spinach), vitamin C and lycopene (tomatoes). Beneficial for heart health, bones, anti-inflammatory and packed with antioxidants.

The vibrancy of the dish also engages children, so give this a try at the weekend and get everyone involved to enjoy both the making and eating!

Extracted from Good + Simple by Melissa and Jasmine Hemsley.
Published by Ebury Press, £25.
Photography by Nick Hopper

Prep time: 10 minutes Cook time: 15 minutes Serves: 2


  1. First make the tomato sauce. Fry the onion in the ghee/ coconut oil over a medium heat for about 8minutes, stirring occasionally, until softened.
  2. Add the garlic, peppers, bay leaves and spices to the pan and cook for another 2minutes.
  3. Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.
  4. Meanwhile, make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and some seasoning. Set aside.
  5. Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne/chilli as needed, then stir through the spinach and cook for a few minutes until just wilted.
  6. Use a spatula or spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.
  7. Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guacamole on top.