Huevos Rancheros

by Mugnaini on April 16, 2013 in Pasta, Rice & Eggs

Huevos Rancheros

Serves 8
Bake oven environment


  • 3 strips applewood smoked bacon, cut into 1/2- inch pieces
  • 1 red onion, small dice (about 2 cups)
  • 1 red bell pepper, small dice (about 2 cups)
  • 1 tablespoon finely diced jalapeño pepper
  • 3 (14-ounce) cans San Marzano tomatoes, with juices, crushed
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 6–8 eggs
  • 6 corn tortillas
  • 1 cup grated smoked mozzarella cheese
  • 3 tablespoons chopped cilantro
  • 2 limes, cut into wedges


Place bacon in an 11-inch fry pan with a 2-1/2 inch side. Put into oven and cook until the fat renders and the bacon is beginning to brown, about 4 minutes. Add the onion, bell pepper, and jalapeno and cook until very soft and starting to brown, about 12 minutes. Add the tomatoes, beans, salt, and spices and stir to combine. Cook, uncovered, for 15 minutes more, or until heated through and bubbling. With the back of a large spoon, make an indentation in the sauce and gently pour in a cracked egg. Repeat with the remaining eggs. Cover tightly, return to oven and cook for about 8 minutes more, or until the whites are set. Remove from the oven, leaving covered. Place the tortillas on a sheet pan in the oven and warm through, about 3 minutes. To serve, put a tortilla on a plate, gently top with the sauce and an egg. Sprinkle on the cheese and cilantro and serve with a wedge of lime.

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