Quick & Easy Huevos Rancheros
Our favorite Mexican breakfast dish with bacon & eggs in a spicy chipotle tomato sauce.
Servings: 3 People
Ingredients
- 4 Slices Bacon
- 1/2 White Onion (finely chopped)
- 1-3 Chipotle Peppers in Adobo Sauce (minced)
- 8 oz Tomato Sauce
- 14.5 oz Diced Tomatoes in Tomato Juice (undrained)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1 Lime (juiced)
- 5-6 Eggs
- 1/2 cup Cheddar Cheese (shredded)
- 5-6 Corn or Flour Tortillas
- Salt
- Pepper
Instructions
- Cook the bacon in a large skillet over medium heat turning to brown both sides. When the bacon is done move it to a plate off to the side to cool.
- Add the chopped onion to the pan with the bacon grease. Season with salt & pepper and cook onions until soft and slightly browned.
- Chop the bacon into small strips and add it to the skillet along with the undrained diced tomatoes, tomato sauce, minced chipotle peppers, and lime juice. Add salt and pepper to taste. Stir well and simmer for about 10 minutes until the sauce thickens and the tomatoes soften. If the sauce is too thick or dry, you can add some water to thin it out.
- Stir in half of the cilantro, then crack your eggs on top of the sauce. Cover and let simmer for 6-10 minutes until the eggs are done to your liking.
- While the eggs are cooking, heat up your tortillas in a separate skillet. You can leave them soft or add oil and fry them (they are delicious crispy!). Wrap them in a towel or put them in a tortilla warmer until ready to eat.
- When the eggs are done, sprinkle the shredded cheese and remaining cilantro on top. Serve with tortillas (over or on the side) with avocado and sour cream.
- Enjoy!