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Huevos Rancheros

With Easter on the way, we're thinking eggs and how to use them in interesting ways. Here is one of our favourites from the cookery school: spicy Huevos Rancheros, a Mexican egg dish and a great Sunday brunch pick me up. This is a really simple and delicious wake-you-up breakfast served all over Mexico. Use your favourite hot sauce or salsa or make the sauce below and cook the eggs in the same pan.

Huevos Rancheros

Serves: 4-6


  • 1 small corn or wheat tortilla per person
  • 1 egg per person

Chipotle Hot Sauce

  • 1 Chipotle chilli (dried)
  • 1 onion, finely chopped
  • 2 tbsps olive oil
  • 2 cloves garlic, finely chopped
  • 1 chopped fresh red chilli (or more if you like it hot!)
  • 2 bay leaves
  • 1 tin chopped tomatoes
  • Brown sugar
  • Lime juice
  • Salt and Pepper
  • Toppings: Chopped spring onions, chopped coriander, chopped fresh chilli, grated cheddar, sour cream


  1. Dry fry the dried chilli in a frying pan until it turns darker and puffs up a little and then transfer it to a small bowl and cover with 100ml of boiling water. Leave for about half an hour (while the onions cook). This rehydrates the chilli-you will use the chilli water in the sauce.
  2. Heat the olive oil in a large frying pan and then add the onion and cook until soft and golden. Add the garlic and fresh chilli and stir for a couple of minutes. Add the bay leaves and chopped tomatoes and simmer for about 10 minutes. Chop the dried chipotle chilli and add to the sauce. Taste and season well with sugar, lime, salt and pepper.
  3. When you are happy with the sauce crack one egg per person directly into the sauce and put on a lid (or a large plate) and leave to cook, the time this takes will vary depending on how you like your eggs, 3 to 4 minutes for soft, a bit longer for set yolks.
  4. While the eggs cook warm your tortillas and place one per person on a plate.
  5. You can leave this sauce chunky or puree with a hand blender.
  6. Serve the sauce with or on the tortilla, topped with the egg and your choice of toppings.


  • Make double the quantity of sauce and reserve half for later use. It will keep for about a week in a sealed container and also freezes well.
  • If you can’t find dried chipotle chillies you can use chipotle paste, which is available from most supermarkets.
  • If you find it easier you can fry the eggs in a separate frying pan to the sauce

Huevos Rancheros