One Pan Purple Sprouting Broccoli Huevos Rancheros 

This one-pan Mexican Inspired recipe is quick and perfect for brunch or as a midweek supper. The sprouting broccoli is cooked in chopped tomatoes with garlic, chilli and eggs/tofu. 


  • No purple sprouting broccoli? Use spinach, kale, cavolo nero, peppers or courgettes. 
  • No red onion? Use any onion or shallot instead. 
  • No eggs? Try with scrambled tofu instead. 
  • No parsley? Use dill, fresh coriander or mint instead. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


120 g Purple sprouting broccolis

2 tbsp Olive oil

1 Tin chopped tomatoes (400 g)

2 Garlic cloves (thinly sliced )

1 Red onion (sliced )

a pinch of Chilli flakes

4 Eggs

2 tbsp Parsley (chopped )

Salt & pepper


  1. Place a large frying pan over a medium heat and add the oil.
  2. Stir in the onion, garlic and chilli flakes. Reduce the heat and cook for 5 minutes, stirring often, until fragrant.
  3. Add the purple sprouting broccoli and season with a pinch of both salt and pepper. Cook for 3-4 minutes, then add the chopped tomatoes. Stir well and cook for a further 10 minutes.
  4. Use a spoon to make 4 small wells in the sauce, then crack an egg in each well. Cover the pan with a lid (or use a large baking tray) and let the egg poach for 3-4 minutes, or to your liking.
  5. Sprinkle with the parsley on top and serve. Enjoy! 
Purple Sprouting Broccoli Huevos Rancheros

How to store

Store in the fridge for up to 3 days. 


Serve on slices of sourdough bread with a side of avocado and a drizzle of lime juice.