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!
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Recipe Information
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
Instructions
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.
Stir in the ground cumin, smoked paprika, and a pinch of sea salt. Cook for an additional 30 seconds until fragrant.
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.
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.
Meanwhile, warm the corn tortillas in a dry skillet or directly over a flame for a few seconds on each side until pliable.
To assemble, place a warm tortilla on each plate. Spoon a generous amount of the tomato and black bean mixture onto the tortilla.
Top each tortilla with a sunny-side-up egg and sprinkle with shredded cheddar cheese.
Garnish with fresh avocado slices, a dollop of sour cream, and a sprinkle of chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 25.8 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1054 mg | 81% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3258 mg | 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.
