Huevos Rancheros Aussie Style

Take your taste buds on an extraordinary journey with Huevos Rancheros Aussie Style, a vibrant fusion of Mexican-inspired flavors and fresh Australian ingredients. This easy-to-follow recipe combines hearty black beans and diced tomatoes simmered with smoky paprika and cumin, layered beautifully on warm corn tortillas. Each serving is crowned with a perfectly cooked, golden sunny-side-up egg and a sprinkle of melted cheddar cheese for a satisfying bite. Fresh avocado slices, zesty lime wedges, and a dollop of sour cream amplify the dish’s richness, while a garnish of cilantro adds a bright, herbaceous finish. Ready in just 30 minutes, this crowd-pleaser bursts with bold, wholesome flavors, making it the ultimate brunch or casual dinner option. Perfect for lovers of Mexican food and anyone looking to try a creative twist on a classic favorite!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 4 pieces corn tortillas
• 4 pieces free-range eggs
• 400 grams diced tomatoes
• 1 piece red onion, finely diced
• 1 piece red chili, finely chopped
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 cup black beans, rinsed and drained
• 1 piece avocado, sliced
• 0.25 cup fresh cilantro, chopped
• 1 piece lime, cut into wedges
• 0.5 cup shredded cheddar cheese
• 0.25 cup sour cream
• 1 teaspoon sea salt
• 0.5 teaspoon cracked black pepper

Directions

Step 1

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced red onion and red chili and sauté for 2-3 minutes or until softened.

Step 2

Stir in the ground cumin, smoked paprika, and a pinch of sea salt. Cook for an additional 30 seconds until fragrant.

Step 3

Add the diced tomatoes and black beans to the skillet. Stir well, bring to a simmer, and cook for 5-7 minutes until thickened. Adjust seasoning with more salt and pepper if needed.

Step 4

In a separate non-stick frying pan, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the pan and cook sunny-side up until the whites are set and the yolks are still runny, about 3-4 minutes.

Step 5

Meanwhile, warm the corn tortillas in a dry skillet or directly over a flame for a few seconds on each side until pliable.

Step 6

To assemble, place a warm tortilla on each plate. Spoon a generous amount of the tomato and black bean mixture onto the tortilla.

Step 7

Top each tortilla with a sunny-side-up egg and sprinkle with shredded cheddar cheese.

Step 8

Garnish with fresh avocado slices, a dollop of sour cream, and a sprinkle of chopped cilantro.

Step 9

Serve immediately with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	1656.1 grams (1656.1g)

Amount per serving	% Daily Value*
Calories	1951

Total Fat 109.00g	140%
Saturated Fat 34.50g	173%
Polyunsaturated Fat 2.70g
Cholesterol 833mg	278%
Sodium 3547mg	154%
Total Carbohydrate 191.10g	69%
Dietary Fiber 53.30g	190%
Total Sugars 25.80g
Protein 77.30g	155%

Vitamin D 160IU	800%
Calcium 1054mg	81%
Iron 18mg	100%
Potassium 3258mg	69%

*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: 47.7%

Protein: 15.0%

Carbs: 37.2%