5 from 15 votes
Huevos Rancheros
Huevos Rancheros is a hearty Mexican breakfast with eggs nested in thick tomato sauce with black beans and bacon. You can make the best Huevos Rancheros in a skillet. Serve this tasty egg dish with corn tortillas, avocados, cheese, limes, and cilantro for a satisfying meal to start the day. Perfect for brunch and Cinco de Mayo.
Prep Time
15 mins
Cook Time
40 mins
Servings:
8
Calories:
537 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 1 pound Bacon thick-cut
- 4 green onions chopped, Reserve 1/2 cup of white parts for garnish
- 1 cup onion red, chopped
- 2 (28) ounce diced tomatoes unsalted, with juices
- 1 cup black beans rinsed and drained, canned
- 3/4 cup cilantro chopped and divided into stems and leaves, stems and leaves
- 3 packages Sazon seasoning Goya, with azafran seasoning mix
- 8 egg
- salt to taste
- black pepper to taste
Garnish
- 2 avocado halved and sliced
- 1/2 cup cotija cheese crumbed, see notes for substitutions
- 1/2 cup green onions white and light parts chopped
- 1/4 cup cilantro leaves
- 8 corn tortillas
- 1/2 cup Mexican crema or sour cream
Instructions
- Heat the pan over medium heat. When the pan is warmed, fry the bacon. When the bacon slices look crispy, transfer them onto a plate/bowl with a slotted spoon and set aside.
- Drain the bacon grease from the pan (can be saved in a jar for future use), leaving approximately 2 tablespoons in the pan.
- Return the pan to the stovetop. Add the red onion and the dark green parts of the green onions. Sauté until they start to wilt and sweat. Add the Goya Sazón seasoning and stir well.
- Once the onions are translucent, add the diced tomatoes (including juices), 2/3 of the bacon, and 1/2 cup of chopped cilantro and mix well. Let the sauce simmer for 10 minutes (uncovered) over medium heat.
- Add the black beans and mix well. Simmer the sauce for 15-20 minutes (uncovered) over medium heat until the liquid has reduced and the sauce has thickened. Season with salt (if necessary – see notes) and pepper to taste.
- Take a ladle and use the bottom part of the bowl to make indentations in the sauce, spaced 1" apart. Gently crack one egg over each indentation.
- Lower the heat and cover the pan with a lid. Let simmer for 4-6 minutes for runny yolks or 8-10 minutes for yolks that are more set.
- Remove pan from the heat and keep warm.
- To serve, heat the corn tortillas on a frying pan or griddle over medium heat for about 90 seconds to 2 minutes on each side. Place a tortilla on each plate.
- Scoop one egg with sauce (careful not to break the yolk) onto the tortilla.
- Garnish with Mexican Crema, crumbled cotija cheese, crispy bacon, cilantro, green onions, a squeeze of lime juice. Serve avocado slices on the side.
Cup of Yum
Nutrition Information
Calories
537kcal
(27%)
Carbohydrates
29g
(10%)
Protein
20g
(40%)
Fat
39g
(60%)
Saturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
217mg
(72%)
Sodium
715mg
(30%)
Potassium
810mg
(17%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
821IU
(16%)
Vitamin C
20mg
(22%)
Calcium
180mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 537
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 20g | 40% |
| Fat | 39g | 60% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 217mg | 72% |
| Sodium | 715mg | 30% |
| Potassium | 810mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 20mg | 22% |
| Calcium | 180mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.