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

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.



  • time 20 mins + proofing time
  • serves Serves 2
  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. 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. 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. 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. 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.

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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


If you make this recipe, be sure to tag your photo #DonalSkehan