Get ready to kickstart your day with a flavorful fiesta for your taste buds – Big Joe’s Huevos Rancheros! This classic Mexican-inspired dish features perfectly cooked eggs nestled in a savory tomato and chipotle sauce, topped with crispy bacon, melted cheese, and fresh cilantro. Served on warm tortillas and garnished with creamy avocado or sour cream, this hearty breakfast is sure to satisfy your hunger and fuel you for the day ahead.
In our household, Big Joe’s Huevos Rancheros is a weekend breakfast tradition that brings the whole family together. It all started when my husband, Big Joe, discovered this recipe during a road trip through the Southwest. He was instantly captivated by the bold flavors and comforting warmth of this dish and couldn’t wait to recreate it at home. Since then, it has become a beloved favorite, eagerly anticipated by everyone in the family. I still remember the first time I made it for brunch – the sizzle of bacon in the skillet, the aroma of onions and chipotle filling the air, and the joy on my family’s faces as they dug into their plates. Now, no weekend is complete without a steaming platter of Big Joe’s Huevos Rancheros served with love and laughter around the breakfast table.
Why Big Joe’s Huevos Rancheros Will Be Your New Breakfast Obsession:
- Bursting with bold and zesty flavors, thanks to the combination of tomatoes, chipotle chile, and fresh cilantro.
- Versatile and customizable – adjust the heat level to your liking and top with your favorite garnishes such as avocado or sour cream.
- Perfectly cooked eggs, nestled in a rich and savory sauce, make for a satisfying and protein-packed breakfast.
- Easy-to-follow instructions ensure that even novice cooks can whip up a restaurant-quality breakfast in no time.
Ingredients:
- 6 slices bacon
- 1 medium onion, finely chopped
- 1 can (28 ounces) diced tomatoes, with liquid
- 120 milliliters (1/2 cup) water
- 1 chipotle chile en adobo, minced into a puree (about 1 tablespoon)
- 1 tablespoon lime juice
- 1 teaspoon kosher salt, plus a generous pinch, divided
- 40 grams (2/3 cup) roughly chopped cilantro, divided
- 8 eggs
- 8 corn or small flour tortillas
- 115 grams (1 cup) coarsely grated sharp Cheddar cheese
- Sliced avocado or sour cream, for serving (optional)
Instructions:
- Set a large skillet over medium heat. Lay the bacon slices flat in the pan. Cook until the slices are deeply browned on one side and begin to curl up, about 5 minutes. Using a fork, turn the slices over and cook the second side until browned and most of the fat is rendered, another 3 minutes or so. Transfer to a plate covered with a couple of paper towels to absorb the drippings. When cool enough to handle, cut crosswise into 1/2-inch-wide pieces.
- Pour off all but about 2 teaspoons of the bacon fat from the pan and return to medium heat. Add the onion and cook until tender and translucent, scraping up any tiny bacon bits off the bottom of the pan. Add the chopped bacon, tomatoes with their liquid, water, chipotle, lime juice, and 1 teaspoon of the salt to the pan. Stir well. Adjust the heat so the sauce simmers. Cook, stirring occasionally, until the tomatoes soften and a little of the liquid cooks off, about 10 minutes. It should look like a thick, chunky sauce. If it appears too dry, add 2 tablespoons more water.
- Add half the cilantro and stir. Crack the eggs into the sauce, spacing them evenly in the pan, and sprinkle a generous pinch of salt over the top. Set a lid, large pot, or piece of aluminum foil over the skillet so that it’s completely covered (I invert a wok on top of the pan). Simmer the eggs, adjusting the heat as needed, until done to your liking. For runny eggs, the whites should be cooked but the yolks still soft to the touch, about 6 to 8 minutes. Hard-cooked eggs will take an additional 2 minutes or so.
- While the eggs are cooking, heat the tortillas in another skillet set over high heat or directly on the burner if you have a gas range, quickly warming each side. You want the tortillas warm and maybe a little blistered, but not crispy. Wrap in a napkin or dish towel to keep warm until ready to eat.
- When the eggs are done, scatter the cheese and the remaining cilantro over the top. Serve right from the pan: spoon an egg and plenty of sauce onto a tortilla and top with avocado or sour cream, if desired. Eat like a very messy taco, or use a fork and knife.
Notes:
- Customize your Huevos Rancheros by adding your favorite toppings such as diced avocado, salsa, or hot sauce.
- For a vegetarian option, omit the bacon and use vegetable broth instead of water in the sauce.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated for quick and easy breakfasts throughout the week.
