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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.

Gilbert Flores, Visalia, CA
This Story Originally Appeared On sunset.com

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Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

256 calories; calories from fat 57%; protein 20g; fat 16g; saturated fat 5.3g; carbohydrates 7.4g; fiber 1.8g; sodium 826mg; cholesterol 390mg.
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