This recipe is so easy, fast, and is perfect for brunch or a big weekend breakfast. In my opinion, you can’t go wrong with hearty Mexican food for breakfast. This dish has a great smoky flavor and a bit of heat that compliments the eggs perfectly.
While prepping your sauce, you can use more or less chipotle peppers if you want to dial up or down the heat. 1-2 peppers will give it a nice mild smoky flavor while 3-4+ will add more heat. We use a whole 7oz can of La Costena Chipotle peppers and it’s definitely HOT – just how we like it.
The great thing about this recipe is that it really only requires one pan. Once your sauce is done simmering, you just crack your eggs on top then cover and let them cook to until they are as done as you’d like them to be. Runny? – let ’em simmer for about 6 minutes. Hard? – 8-10 minutes.
And that’s pretty much all there is to it! Add cheese and heat up your tortillas (or fry them for a bit of a crunch like chilaquiles – so worth it) and serve. The sauce and eggs can be served over the tortillas or to the side with avocado and sour cream.
Quick & Easy Huevos Rancheros
- 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
- 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.