Huevos Rancheros Breakfast Pizza | DonalSkehan.com, Pizza for breakfast...Hell yeah!
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Huevos Rancheros Breakfast Pizza

March 29

Huevos Rancheros is one of my favourite breakfasts and although traditionally served with corn chips, baked on a pizza base adds a similar crunch from the crust and makes an interesting twist. I whack my oven up to highest temperature it will go and bake my pizza bases on a pizza stone which you can get from most kitchen shops.  Otherwise uses a metal baking sheet.



  • serves Serves 2
  • time 20 mins + proofing time


  1. 1. In a large mixing bowl combine the yeast and flour and make a well in the centre. Mix the water with the sugar, salt and oil and whisk until combined. Pour this mixture into the centre of mixing bowl and using a wooden spoon or your hands mix together to form a rough dough.
  2. 2. Turn the dough out on a floured work surface and knead for 10 minutes or until the dough becomes smooth and elastic. Place back in the bowl and cover with cling film. Leave in a warm place to rise for 50 minutes or until it has doubled in size.
  3. 3. Place a pizza stone in the oven and preheat to 250˚C/425°F/Gas Mark 7. Punch down the risen down and divide into 4 small balls or 2 large ones depending how big you want your bases to be. Sprinkle the work surface with a little semolina and roll out each ball as thin as possible.
  4. 4. Bake each base for 4-5 minutes on the pizza stone and then transfer to a wire rack. Mix the passatta with the beans and spread each base with the mixture. Sprinkle over a little feta cheese and bake in the oven for a further 6-8 minutes. While the pizza is baking fry the eggs on a hot frying pan.
  5. 5. Serve the pizza's with the fried egg on top, a little sprinkle of feta, red onion, avocado and coriander and a good squeeze of lime juice. Season with sea salt and ground black pepper and serve straight away.


For the pizza dough:

250g strong white flour

175ml of lukewarm water

7g of fast action yeast

1 tbsp of olive oil

1 tsp of caster sugar

1 tsp of salt

3 tbsp of semolina

For the toppings:

6-8 tbsp of passatta

250g of cannellini beans

150g of feta cheese

1 small red onion, finely sliced

1 avocado, cut in slices

A good handful of coriander leaves

2 large free range eggs

Sea salt and ground black pepper

Juice of one lime


You'll Need

Mixing bowl

Pizza stone