Gourmet Huevos Rancheros

Elevate your brunch game with this Gourmet Huevos Rancheros recipe, a vibrant and flavorful twist on the classic Mexican dish. Perfectly crispy corn tortillas form the base, topped with a rich, smoky ranchero sauce made from diced tomatoes, black beans, aromatic spices, and a hint of heat from fresh jalapeños. Crowned with a sunny-side-up fried egg, creamy avocado slices, and a scatter of crumbled cotija cheese, this dish is both hearty and satisfying. Fresh cilantro and lime wedges add a zesty, herbaceous finish, balancing the bold flavors in every bite. Ready in just 40 minutes, this stunning meal is as beautiful as it is delicious—ideal for impressing guests or treating yourself on a weekend morning.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Corn tortillas
• 3 tablespoons Vegetable oil
• 4 large Eggs
• 1 14-ounce can Diced tomatoes
• 1 medium, finely chopped Yellow onion
• 3 cloves, minced Garlic
• 1 small, finely chopped Jalapeño
• 1 teaspoon Cumin powder
• 1 teaspoon Chili powder
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 1 15-ounce can, drained and rinsed Black beans
• 0.25 cup, chopped Fresh cilantro
• 1 large, sliced Avocado
• 0.25 cup, crumbled Cotija cheese
• 1 large, cut into wedges Lime

Directions

Step 1

Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Once hot, lightly fry each tortilla for about 30 seconds per side until crispy and golden. Transfer to a paper towel-lined plate to drain excess oil.

Step 2

Using the same skillet, lower the heat to medium and add 1 tablespoon of oil. Sauté the chopped onion and jalapeño for about 3 minutes until softened.

Step 3

Add minced garlic, cumin powder, chili powder, smoked paprika, and salt to the skillet. Cook for 1 minute until aromatic.

Step 4

Stir in the diced tomatoes (with their juices) and black beans. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in chopped cilantro. Set aside.

Step 5

In a separate non-stick or cast-iron skillet, heat a small amount of oil over medium heat. Fry the eggs one at a time to your desired doneness (sunny-side-up recommended). Season with a pinch of salt.

Step 6

Assemble the dish by placing a fried tortilla on each plate. Top with a generous spoonful of the ranchero sauce, a fried egg, and slices of avocado.

Step 7

Sprinkle each portion with cotija cheese and garnish with additional cilantro. Serve with lime wedges on the side for added brightness. Enjoy immediately.

Nutrition Facts

Serving size	1746.4 grams (1746.4g)

Amount per serving	% Daily Value*
Calories	2157

Total Fat 118.90g	152%
Saturated Fat 30.80g	154%
Polyunsaturated Fat 28.90g
Cholesterol 801mg	267%
Sodium 5407mg	235%
Total Carbohydrate 208.50g	76%
Dietary Fiber 62.90g	225%
Total Sugars 23.60g
Protein 85.60g	171%

Vitamin D 164IU	820%
Calcium 1112mg	86%
Iron 18mg	101%
Potassium 2673mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 15.2%

Carbs: 37.1%