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Home Huevos Veracruz: Mexican power breakfast with eggs and beans

Huevos Veracruz: Mexican power breakfast with eggs and beans

Name: Huevos Veracruz: Mexican power breakfast with eggs and beans
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2-4
Cuisine: Mexican
Ingredients: 2 tbsp extra virgin olive oil; 2 tbsp finely chopped shallots; 1 green bell pepper, diced; 1 tbsp sliced jalapeño pepper (from a jar), finely chopped; 2 tsp crushed garlic; 1 bay leaf; 1 tin chopped tomatoes; 4 tbsp pitted green olives, sliced; 2 tbsp drained capers; 8 large eggs; 2 tbsp fresh coriander leaves, finely chopped; 4 tbsp Cotija cheese, crumbled (Parmesan works as an alternative); 1 tin black beans; Salt & pepper

Gepubliceerd op 29 mei 2025

Recipes

Cooking eggs in a pan on the barbecue — sounds impossible, right? It isn't! You can actually make huevos veracruz on your BBQ quickly and easily. But before we get to the recipe, let's first share a little more about this wonderfully flavourful dish.

You may have heard of huevos rancheros, a well-known Mexican breakfast dish. It's also known as the breakfast for champions, and is said to be a fantastic cure for a hangover. If you speak Spanish, you've probably already worked it out: huevos rancheros means 'ranch eggs'. The dish consists of poached or fried eggs in a tomato-chilli sauce, served on a tortilla. Rice and avocado are often served alongside.

The Huevos Veracruz in this recipe is a variation on huevos rancheros. Veracruz is a Mexican port city and the birthplace of this remarkable breakfast. This version is served without a tortilla, and alongside tomato and beans it also includes more vegetables and fresh herbs. Here's the best part: the barbecue can be fired up early in the morning, because this dish is cooked over hot coals! Just make sure you have a cast-iron pan on hand — and a good pair of heat-resistant gloves.

Recipe

Huevos Veracruz: Mexican power breakfast with eggs and beans

Huevos Veracruz is a hearty Mexican breakfast with eggs poached in a flavourful sauce of tomatoes, beans, olives and capers. Prepared in a cast-iron pan on the barbecue, ready in under half an hour.

Course	Main course
Kitchen	Mexican
Servings	2-4

Preparation time

Preparation time	10 min
Total	45 min

Equipment

Pan
BBQ

Ingredients

2 tbsp extra virgin olive oil
2 tbsp finely chopped shallots
1 green bell pepper, diced
1 tbsp sliced jalapeño pepper (from a jar), finely chopped
2 tsp crushed garlic
1 bay leaf
1 tin chopped tomatoes
4 tbsp pitted green olives, sliced
2 tbsp drained capers
8 large eggs
2 tbsp fresh coriander leaves, finely chopped
4 tbsp Cotija cheese, crumbled (Parmesan works as an alternative)
1 tin black beans
Salt & pepper

Huevos Veracruz

1. Heat the barbecue to medium temperature, around 175°C. Light as many coals as fit in a chimney starter and spread them across the bottom. Make sure all your prepped ingredients are within reach, then place a cast-iron pan on the barbecue grate.

2. Heat the oil in the pan and add the shallot, bell pepper, jalapeño, garlic and bay leaf. Season with salt and pepper. Stir everything together and cook for about 5 minutes. Only lift the lid when you need to stir.

3. Once the bell pepper is tender, add the tomatoes, olives, capers and beans. Cook for another 5 minutes, stirring occasionally. Use a wooden spoon to make a few wells in the mixture. Crack an egg into each well (tip: crack the eggs into a small bowl first to avoid any shell ending up in the pan).

4. Put the lid back on the barbecue and leave everything for 7–10 minutes, until the eggs are cooked through.

5. Finish the dish with some crumbled cheese and freshly chopped coriander. If that isn't the perfect start to the day!

Cooking mode Prevents your screen from going to sleep

This dish is perfect for a leisurely brunch or an energising start to the day. The combination of eggs, beans and a spiced tomato sauce makes for a nourishing, filling meal that will impress everyone at the table.

Don't have Cotija cheese at home? No problem — crumbled Parmesan works beautifully as a substitute. Serve the dish straight from the cast-iron pan for a cosy, rustic feel at the table.

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