Recipe: Plant based Huevos Rancheros

Can I just start by saying there is absolutely nothing wrong with good old fashioned, huevos rancheros. Eggs. Good. Tomatoes. Good. Avocado. Good. Cheese? Some say bad, I say good. Sour cream? Why not. Yolo. (Ps. Jamie Oliver has an awesome recipe for this dish).

However. You should definitely give this recipe a whirl because my plant based version of the Mexican classic is super nutritious, super yummy and super easy to make. Huzza!

Despite being styled on a traditional Mexican breakfast dish, I never have this first thing (although it would be mega, especially after a heavy night). I have it for lunch, but it would also be perfect for brunch or dinner… Enjoy and let me know what you think.


For the spicy beans (this makes enough to serve around 4 people)

  • A little ghee or whatever your oil preference is
  • 1 can of black beans (UAE-ers: I’ve found these at Spinneys. They are always hiding at the very bottom of the can aisle)
  • 1 onion
  • 1 clove of garlic
  • 1 fresh lime
  • 1/2-1 haberno pepper depending on your taste (or substitute for your favourite pepper)
  • 1-2 teaspoons of ground cumin depending on your taste
  • A generous pinch or two of your finest sea salt

For the cauliflower:

  • A little ghee or whatever your oil preference is
  • Enough (local and organic where possible) cauliflower for how many you are serving (think of it like 4-5 florets per person) – I usually do a whole cauliflower, and save the leftovers for the next few days

Optional spice + additions (sometimes I add the below and sometimes I don’t – I just leave the cauliflower plain. However, the below additions make it more like huevos rancheros-y!)

This is enough for around 4 portions of cauliflower (feeds 4)

  • 1 can of organic diced tomatoes
  • 1/2-1 teaspoon of chilli powder or flakes depending on your taste
  • 1/4-1/2 teaspoon of smoked paprika depending on your taste
  • 1-2 teaspoons of cayenne pepper depending on your taste

For the socca wraps (makes approximately 8-10 wraps)

  • A little ghee or whatever your oil preference is
  • 125g (organic if possible) chickpea flour (also called garbanzo bean flour and gram flour)
  • 200ml cold, filtered water
  • Pinch of salt and pepper to taste

Optional extras/toppings

  • Sprinkling of fresh coriander
  • Sliced avocado
  • Chopped organic tomatoes
  • Organic Greek yoghurt (great for offsetting the spice)
  • Your favourite guacamole
  • Pickled jalapeños
  • Shredded organic lettuce or your favourite raw greens
  • Shredded organic raw carrot
  • Sprinkling of your favourite grated cheese


Note for the socca: Ideally the batter is made in advance (like the night before). This gives the chickpea flour enough time to fully absorb the water. It’s not 100% necessary though, and if you don’t have the time/haven’t had the foresight, just leave your batter out on the counter once it’s mixed for a minimum of 30 minutes at room temperature and it will be just fine.

  • With the above in mind, make the socca first if you don’t already have some in your fridge. Combine the 125g of chickpea flour with the 200ml of cold, filtered water. Whizz together with a hand whisk, scraping down the sides and making sure it is all well combined. Add a pinch of salt and pepper. Whisk again. Cover with a clean tea towel and leave to stand on the kitchen counter (out of direct sunlight) whilst you prepare the rest of the dish.
  • Next up start the beans. Dice your onion, peel your garlic, chop your pepper (disposable gloves are great for preventing spice eye!) and drain and rinse your black beans.
  • Note: If you have a blender (I use the Magimix) don’t worry about perfectly chopping the above, because after cooking it’s all going in the blender. If you don’t have a blender however, take a little more care to make sure you chop everything up nice and small (especially the pepper so it is evenly distributed).
  • Add a little ghee to a hot frying pan. Add your onions, and your garlic (chopped or minced) and sauté until fragrant and translucent.
  • Next add your chopped pepper to the mix. Fry for 3-4 minutes. Lastly, add your rinsed beans, cooking until they are warmed through.
  • Now you either need to add the lime and cumin to your blender if you have one – or to a mixing bowl if you don’t (you can just smash your beans using a potato masher or a fork). Add 1 tablespoon of fresh lime juice, a generous pinch or two of your finest sea salt and 1-2 teaspoons of ground cumin depending on your taste. Next add your bean mixture to this lime, cumin concoction.
  • Either whizz the mixture in your blend until everything is combined, or manually mash everything together using the aforementioned tools.
  • Taste the beans. See if you want to season with a little salt or pepper. Perhaps a little more lime, or a little more cumin? Go with your gut chef.
  • Once done, spoon the beans into a cute serving bowl and cover with foil to keep warm whilst you prepare the cauliflower.
  • Using the same pan, add a little ghee and your washed and chopped cauliflower (how small you cut the florets is totally your call). Either season with salt and pepper and leave them simple, or add the spice additions and the chopped tomatoes mentioned above and simmer altogether in the pan.
  • Note: If you aren’t adding the spice and chopped tomatoes, sometimes its a good idea to steam your cauliflower instead of frying – it’s healthier and easier, as the flesh cooks all the way through quickly (which will be a struggle without the liquid from the chopped tomatoes). To do this it’s so easy: Add a small amount of water to a saucepan. Chuck the cauliflower florets in. Cover with lid. Bring to boil. Voila. (Keep an eye on things – they shouldn’t take any longer than 7-10 minutes to be ready).
  • If you are using the tomato and spice additions, leave to simmer until cauliflower is tender. Make sure you taste the sauce, season with salt and pepper and/or more spice as necessary. When the cauliflower is tender, this part of the dish is done and can also transfer to a serving bowl and be covered with foil until ready to serve.
  • Now you can finish up by preparing your socca wraps and any of the optional extras and toppings you have decided to use.
  • To make the socca it is easy… Just pretend you are making a pancake! Heat up a little ghee in your favourite frying pan, give your socca batter a quick and powerful mix to make sure the chickpea flour hasn’t all sunk to the bottom. Pour out a little socca batter, spread it around the pan by lifting the pan and circling your wrist. Leave it to cook and do not touch until you see bubbles forming on the surface – at this point you can use a fish slice to turn your socca. When making more than one socca, I use some kitchen roll to absorb any extra oil and keep them warm whilst I make a batch.
  • Note: Don’t worry if your first socca isn’t as great as you had hoped. It may take a little practice. You’ll get there.
  • I like to serve this dish sharing style (in fact, I like to serve everything sharing style). I use my favourite bowls to present the beans, cauliflower and any other delights (usually guacamole, a simple salad with coriander and pickled jalapeños) with spoons for your guests to serve themselves. And then arrange the socca on a beautiful serving plate, complete with some lime wedges perhaps?
  • To plate up the dish spread some of the bean mixture on your socca, add some cauliflower, and then drizzle over your favourite toppings. Eat like an open sandwich. Bon appetit!


Note: Pictures coming soon.