Huevos Rancheros con Bacon

Photo: Annabelle Breakey; Styling: Randy Mon

Gilbert Flores, a longtime reader from Visalia, California, shared this recipe. The sauce is easy to make, and in summer, you could double the fresh tomato and skip the canned sauce. No matter what time of year you make it, don't skip the bacon.

Yield: Serves 4
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 57%
  • Protein: 20g
  • Fat: 16g
  • Saturated fat: 5.3g
  • Carbohydrate: 7.4g
  • Fiber: 1.8g
  • Sodium: 826mg
  • Cholesterol: 390mg

Ingredients

  • 8 ounces thick-cut bacon
  • 1/2 white onion, chopped
  • 1/2 green bell pepper, cut into 1/2-in. dice
  • 1 jalapeño chile, halved and thinly sliced
  • 1 medium tomato, chopped
  • 1 can (8 oz.) tomato sauce
  • 8 large eggs
  • Warm tortillas and refried beans

Preparation

  1. 1. Heat a large frying pan over medium-high heat. Add bacon and cook, turning often, until almost crisp, about 10 minutes. Transfer bacon to paper towels.
  2. 2. Drain most of fat from pan and reserve. Add onion, pepper, and chile to pan and cook until starting to soften, about 2 minutes. Stir in tomato, tomato sauce, and 1/2 cup water. Bring to a simmer.
  3. 3. Meanwhile, working in batches, heat a little reserved fat and fry the eggs in a large nonstick frying pan (discard the rest of fat). Set tortillas on each plate and top with 2 eggs. Spoon sauce over eggs and crumble bacon on top. Serve huevos rancheros with refried beans.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Huevos Rancheros con Bacon Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy