Mamablofish's Huevos Rancheros

Mamablofish's Huevos Rancheros is a vibrant and satisfying Mexican-inspired breakfast dish that combines bold, earthy flavors with fresh toppings for a deliciously balanced bite. Built on crisped corn tortillas, this recipe features perfectly cooked sunny-side-up eggs nestled in a smoky, spiced ranchero sauce made from sautéed onions, garlic, jalapeño, black beans, and canned tomatoes. A touch of ground cumin and smoked paprika adds depth to the sauce, while fresh cilantro and a squeeze of lime brighten every bite. Garnish with creamy avocado slices and optional shredded cheddar or cotija cheese for a customizable finish. Quick to prepare in just 35 minutes, this wholesome recipe is perfect for a hearty breakfast or brunch, offering a delightful fusion of textures and flavors in each serving.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 4 pieces corn tortillas
• 4 large eggs
• 2 tablespoons olive oil
• 0.5 medium, diced onion
• 2 minced garlic cloves
• 1 deseeded and minced jalapeño
• 400 grams (1 can) canned diced tomatoes
• 1 cup, cooked or canned (drained and rinsed) black beans
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 2 tablespoons, chopped cilantro
• 1 cut into wedges lime
• 1 sliced avocado
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 0.25 cup, shredded (optional) cheddar or cotija cheese

Directions

Step 1

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 2

Add the minced garlic and jalapeño to the skillet and cook for another minute until fragrant.

Step 3

Stir in the canned diced tomatoes, black beans, ground cumin, smoked paprika, salt, and black pepper. Simmer the ranchero sauce for 10 minutes, stirring occasionally, to let the flavors meld. Remove from heat and stir in chopped cilantro.

Step 4

Meanwhile, heat the remaining tablespoon of olive oil in another skillet over medium-high heat. Add the corn tortillas, one at a time, and cook for about 30 seconds per side until they are slightly crisp. Set aside on a plate lined with paper towels to absorb excess oil.

Step 5

In the same skillet, crack the eggs one at a time. Cook sunny-side up until the whites are set but the yolks are still runny, about 3 minutes. For firmer yolks, cover the skillet with a lid while cooking.

Step 6

To assemble, place two tortillas on each plate. Top each tortilla with the ranchero sauce, a fried egg, and additional toppings such as sliced avocado, cheese, and a squeeze of lime juice.

Step 7

Serve immediately with lime wedges on the side for added zing!

Nutrition Facts

Serving size	(160808.5g)

Amount per serving	% Daily Value*
Calories	70262.8

Total Fat 4941.3g	0%
Saturated Fat 1152.6g	0%
Polyunsaturated Fat 1374.1g
Cholesterol 4008.1mg	0%
Sodium 211638.8mg	0%
Total Carbohydrate 5299.5g	0%
Dietary Fiber 2906.8g	0%
Total Sugars 4664.4g
Protein 1376.4g	0%

Vitamin D 176.8IU	0%
Calcium 47196.6mg	0%
Iron 907.6mg	0%
Potassium 309805.7mg	0%

*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: 62.5%

Protein: 7.7%

Carbs: 29.8%