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Author: Chef Ann

Prep time: 15 mins | Cook time: 25 mins | Total: 40 mins | Serves: 6-8

Huevos Rancheros is a hearty Mexican breakfast dish that brings together sunny-side-up eggs, tomato-based salsa, and warm corn tortillas. Often topped with fresh avocado, crumbled cheese, and cilantro, this comforting meal is perfect for starting your day on a delicious note. Simple yet satisfying, it’s a timeless favorite for breakfast or brunch lovers.

Instructions

1. If using the oven, preheat to 375F.
2. Place chopped bacon in large saucepan, turn on heat to medium-high. Cook 5-6 minutes until fat is rendered and bacon is crispy. Transfer bacon to a bowl, leave the rendered fat on the pan.
3. While fat or oil is shimmering, add onion, bell pepper, salt and cook, stirring frequently, until softened but not browned, about 3 minutes.
4. Add jalapeno, garlic, cumin, oregano and cook, stirring, until fragrant, about 1 minute. Add the chipotle with adobo sauce and stir to combine.
5. Add tomatoes, and black beans. Bring to a boil then reduce to a simmer until thickened, about 10 minutes, stirring occasionally.
6. Add lime zest, lime juice. Return the cooked bacon.
7. Add salt and pepper. Add more to taste.
8. Make 6-8 holes around the sauce using a wooden spoon or spatula. Gently crack eggs in the hole. Let cook for 1 minute.
9. Transfer the skillet in the oven or simply cover the skillet and cook for 7-8 mins until eggs are just set (whites are cooked and yolks are still soft)
10. Garnish with cilantro. Serve with tomato salsa, avocado, warm tortilla, and feta or crema if desired.