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Heuvos Rancheros

Wholemeal pita wrap with poached egg and spicy tomato, spinach and kidney bean.
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  • 4
  • 14
  • 30 mins
  • Easy
Nutrition per serve
  • Energy 1710kj
  • Protein 19g
  • Carbohydrate 48g
  • Total fat 13g
  • Saturated fat 3g
  • Dietary fibre 12g
  • Sodium 410mg


1 teaspoon olive oil

2 small onions, roughly chopped

2 garlic cloves, thinly sliced

1 medium red capsicum, thinly sliced

3 tomatoes, roughly chopped

60g spinach

250g red kidney beans no added salt, rinsed and drained

½ teaspoon smoked paprika

½ teaspoon dried chilli

1 spring onion, finely sliced

4 eggs

1 teaspoon white vinegar

1/2 medium avocado (flesh only)

4 wholemeal pita pockets/wraps


  1. Into a large frying pan, add the olive oil, onion, garlic and capsicum. Stir for 2 to 3 minutes, until the onion starts to go translucent.
  2. Add the tomatoes, kidney beans, spinach, smoked paprika and chilli. Simmer for 15 minutes, until the sauce starts to reduce down.
  3. Meanwhile, in a saucepan, poach your eggs. The easiest way to do this is to half fill a sauce pan of water and add a teaspoon of white vinegar. Bring it to a simmer. Crack each egg into a glass, and tip the eggs into the water one by one, starting with the glass very close to the water. Cook for approximately 2 minutes.
  4. To assemble the Heuvos Rancheros – place a pita bread onto your plate. On top of this spoon some of the tomato/bean mixture. Add an egg on top, a sprinkle of spring onion and a little avocado.

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