A classic Mexican breakfast featuring lightly fried corn tortillas topped with sunny-side-up eggs and a warm, zesty tomato-chili salsa. Perfect for a hearty brunch that's ready in under 30 minutes.
Prep10 min
Cook20 min
Servings4
Serving size: 2 pieces(1 serving includes 2 fried eggs on 2 corn tortillas with ranchero sauce and toppings.)
659cal
29gprotein
74gcarbs
30g
Ingredients
1 tbsp Vegetable Oil (For the sauce)
1 pcs White Onion (Medium, finely chopped)
2 cloves Garlic (Minced)
1 pcs Jalapeño (Minced, seeds removed for less heat)
Master the art of making perfectly crispy, salty, and savory bacon strips in a skillet. This classic American breakfast staple is incredibly simple and fills your home with an irresistible aroma. The key is starting with a cold pan for perfectly rendered fat and an even cook.
A vibrant, zesty salsa just like your favorite Mexican restaurant! Made in minutes with fire-roasted tomatoes, fresh cilantro, onion, and a kick of jalapeño. Perfect for dipping chips or topping tacos.
About Huevos Rancheros, Pan-Fried Bacon and Restaurant-Style Salsa
Energy-giving huevos rancheros with crispy bacon & tangy salsa. Perfect for a fun breakfast-for-dinner!
This tex_mex dish is perfect for dinner. With 1306.72 calories and 72.98g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Black Pepper (Freshly ground)
8 pcs Corn Tortillas (6-inch size)
8 pcs Eggs (Large)
425 g Refried Beans (One 15 oz can, for serving)
0.5 cup Cotija Cheese (Crumbled, for garnish)
1 pcs Avocado (Sliced or diced, for garnish)
3 tbsp Cilantro (Freshly chopped, for garnish)
Instructions
1
Prepare the Ranchero Sauce
Heat 1 tbsp of oil in a medium saucepan over medium heat.
Add the chopped onion, garlic, and jalapeño. Sauté for 4-5 minutes until the onion is translucent and softened.
Stir in the diced tomatoes, ground cumin, Mexican oregano, chipotle powder, salt, and pepper.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Keep warm.
2
Warm Tortillas and Beans
While the sauce simmers, warm the refried beans in a small pot over low heat, stirring occasionally until smooth.
In a large skillet, heat 1/4 cup of oil over medium-high heat. The oil is ready when it shimmers.
Using tongs, carefully place one tortilla in the hot oil. Fry for 15-20 seconds per side, just until it's soft and pliable but not crispy. Repeat with all tortillas, adding more oil if needed.
Place the fried tortillas on a plate lined with paper towels to drain excess oil.
3
Fry the Eggs
In the same skillet, ensure there is a thin layer of oil. Reduce heat to medium. If the pan is dry, add a little more oil.
Carefully crack the eggs into the skillet, being careful not to crowd them (work in two batches if necessary).
Cook for 2-3 minutes for sunny-side-up with runny yolks, or until the whites are fully set and the yolks reach your desired doneness.
Season the eggs with a pinch of salt and pepper.
4
Assemble and Serve
To assemble, place two warm tortillas on each plate, slightly overlapping.
Top each tortilla with a fried egg.
Generously spoon the warm ranchero sauce over and around the eggs.
Garnish with crumbled cotija cheese, sliced avocado, and fresh cilantro. Serve immediately with a side of warm refried beans.
612cal
42gprotein
1gcarbs
48gfat
Ingredients
1 lb Regular-Cut Bacon (About 16-20 strips. Thick-cut will require a longer cooking time.)
Instructions
1
Prepare the Pan and Bacon
Arrange the bacon strips in a single layer in a large, cold skillet (cast iron or non-stick works well).
Do not overlap the strips to ensure even cooking. It is crucial to start with a cold pan to allow the fat to render slowly and evenly, which is the secret to crispy bacon.
2
Render the Fat
Place the skillet on the stove over medium-low heat.
Cook for 8-10 minutes without moving the strips. As the pan heats up, the fat will slowly render out. The bacon will start to sizzle and become translucent before it begins to brown.
3
Flip and Finish Cooking
Using tongs, carefully flip each strip of bacon. Be cautious of hot, splattering grease.
Continue to cook for another 5-7 minutes on the second side, or until the bacon reaches your desired level of crispiness. The bacon will continue to crisp up as it cools on the paper towel.
4
Drain and Serve
Once cooked to perfection, use tongs to transfer the bacon strips to a plate lined with paper towels to absorb excess grease.
Let it rest for a minute before serving warm.
5
Save the Bacon Fat (Optional)
Let the skillet cool slightly. Carefully pour the rendered bacon fat through a fine-mesh sieve into a heat-safe container like a glass jar.
Allow it to cool completely before sealing and storing in the refrigerator for up to 3 months. Use it for frying eggs, roasting vegetables, or making cornbread.
794 g Canned Fire Roasted Tomatoes (One 28 oz can, undrained)
75 g White Onion (About 1/2 medium onion, roughly chopped)
1 pc Jalapeño (Seeded and roughly chopped)
2 clove Garlic (Peeled)
0.5 cup Coriander Leaves (Loosely packed)
2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
1 tsp Ground Cumin
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance acidity)
Instructions
1
Combine all ingredients in a blender or food processor. Add the undrained canned tomatoes, chopped white onion, seeded jalapeño, garlic cloves, cilantro, fresh lime juice, ground cumin, salt, and optional sugar.
2
Pulse to the desired consistency. Secure the lid and pulse 8-10 times for about 1 second each. This creates the classic restaurant-style texture. Be careful not to over-blend, which can make the salsa watery and foamy.
3
Chill to meld the flavors. Transfer the salsa to a non-reactive bowl or jar. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This step is crucial for allowing the flavors to deepen and come together.
4
Taste, adjust, and serve. After chilling, taste the salsa and adjust seasoning if necessary, adding more salt or lime juice to your preference. Serve chilled with tortilla chips or as a topping for your favorite dishes.
