You can have your rack of lamb, your beef Wellington, your roasted goose with all the trimmings. I’ll take this big pan of Huevos Rancheros any Christmas day over the more traditional trappings of the holiday table. And I do, each and every year when Mr Mom’s Kitchen makes a batch on Christmas morning, dishing it out to whoever happens to gather that morning. Some years it’s just our little family, others it’s too many to fit around our dining room table. It’s meant to be served generously and eaten sloppily, a delicious, crowd-pleasing meal that persists as a favorite cooking tradition in our house.
A Family Tradition
The recipe comes from my late father-in-law, a man with a larger-than-life personality who was affectionately known as “Big Joe”. He was a skilled home cook and a famously gracious host who was never shy about adding hot sauce to a skillet or bourbon to a dinner guest’s glass. These eggs were a signature dish, which he thankfully passed down to the next generation.
Perfect for a Crowd
Big Joe’s take on Huevos Rancheros is an ideal recipe for a big group, since everything is done in a single pan and the recipe can easily be doubled (though you may need to employ a second pan to make room for all those eggs). The chipotle-spiced, bacon-flecked sauce can be made ahead of time and stored in the fridge, making light work of brunch the next morning. Enjoy it, as we do, on holiday mornings. But don’t hesitate to pull it out on other days too; it’s far too special a dish to save only for special occasions.
If you like these Huevos Rancheros, you might like:
Prosciutto and Spinach Egg Cups
Easy Breakfast Casserole, a recipe I developed for Simply Recipes
Mexican Chilaquiles with Scrambled Eggs from Hola Jalapeño
Big Joe’s Huevos Rancheros
Ingredients
- 6 bacon slices
- 1 medium onion , finely chopped
- one 28-ounce can diced tomatoes , with liquid
- 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
- 2/3 cup roughly chopped cilantro , divided
- 8 eggs
- 8 corn or small flour tortillas
- 1 cup coarsely grated sharp Cheddar cheese
- Sliced avocado or sour cream , for serving (optional)
Instructions
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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.
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Pour off all but about 2 teaspoons of the bacon fat from the pan and re- turn 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.
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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.
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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.
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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.
Photo credit: Erin Scott Studio
Comments
12.15.2016 at9:27 AM #
Olivia
Is there a way to make it vegetarian? It sounds amazing!
12.15.2016 at9:27 AM #
Katie Morford
Yes! You can just leave out the bacon. Serve it with a plate of sliced avocados on the side.
12.15.2016 at1:47 PM #
Cynthia Jones
OMG this is just what I needed! I have a daughter who no longer wants to eat anything sweet or full of carbs (there go the Christmas morning scones), so this will please all – big thanks Katie.
12.15.2016 at1:47 PM #
Katie Morford
Too funny! Well…these are pretty delicious but not nearly as traditional.
12.16.2016 at10:27 AM #
Marissa
This looks fantastic! I’ll have to pair it down for two (pun intended 😉 ), but it looks like this weekend’s Sunday breakfast.
12.16.2016 at10:27 AM #
Katie Morford
I would just cut the recipe in half, use a smaller pan, and if there are leftovers, all the better!
12.31.2016 at10:33 AM #
Susan
This was delicious! I made two batches for Christmas morning dinner (one a little less spicy) and it was simple, flavorful and well-received. The only change I made was using diced ham instead of bacon. (Also, it was really filling!). Thanks so much!
12.31.2016 at10:33 AM #
Katie Morford
Yay! We usually do a less spicy pan in our house too. Smart swap using the ham…same smoky flavor. Happy New Year!
08.31.2018 at6:46 PM #
Melissa Reesman
Any thoughts on if this could be done in the crockpot?
02.08.2019 at12:19 PM #
Jean S
Delicious! We did add refried beans on the tortillas. Thank you for the recipe, it’s definitely a keeper.
02.08.2019 at12:19 PM #
Katie Morford
So glad you like it! Beans are a perfect addition.
12.25.2019 at11:16 AM #
Donna
Love this recipe for a big group but also awesome for just my husband and I, as he is great about eating left overs!! One pan delight! Make it a little spicier by adding 505 green chili! 😉
12.25.2019 at11:16 AM #
Katie Morford
This is one of our favorites, too. And yes, it’s great as a leftover. Thanks for the comment.
04.10.2020 at2:05 PM #
IndyUroGirl
Mmm. always so delicious. Make this for weekend brunches, holiday brunches, and sometimes just for dinner. So tasty, really easy. I follow it exactly other than not measuring my cilantro and just fitting as many eggs as I can on the top – sometimes only 6 eggs. The leftovers are delicious for breakfast. Thanks so much for the recipe!
04.12.2020 at2:09 PM #
Jan
I made this for Easter brunch & it was outstanding! Crowd pleaser!
04.12.2020 at2:09 PM #
Katie Morford
Wonderful! So glad it was crowd-approved!
05.09.2020 at11:44 AM #
James
Delish! I halved the recipe as I made just for my wife and I. Definitely a repeat!
05.09.2020 at11:44 AM #
Katie Morford
Smart! Glad you liked it.
05.30.2020 at7:04 AM #
Anna
I am late to the party…but what a delicious party it is!! I prepped the sauce last night then simmered the eggs this morning. Ready to eat in less than 15 minutes. Perfect for a relaxing brunch. The bacon was a welcome surprise. I am looking forward to looking through the rest of your recipes.
05.30.2020 at7:04 AM #
Katie Morford
Thanks Anna! And I do love that the sauce can be made ahead.
07.15.2020 at4:17 PM #
Alexa Britton
My husband and I cooked it for dinner. DELICIOUS! We’ll add this to our monthly menus.
07.15.2020 at4:17 PM #
Katie Morford
Awesome. Definitely just as good for dinner as brunch! Thanks for the comment.
08.09.2020 at1:38 AM #
Melissa
Grew up with my mom making this. Never tried it with bacon will have tontry it. Made some yesterday morning. Sauteed some bell pepper & tomato from the garden prior to adding the tomato sauce & added a tad crushed Oregano & dash of chili oil it was so good.
08.09.2020 at1:38 AM #
Katie Morford
Wow…love all your riffs on the recipe. Chili oil sounds wonderful for this.
10.18.2020 at11:52 AM #
Shanda
I can’t do spice (acid reflux issues). Can I still do this recipe without using the chiles?
10.18.2020 at11:52 AM #
Katie Morford
The chipotle chiles do a lot for the flavor, but if you can’t tolerate any spiciness, maybe you could add a little cumin and paprika to add flavor and smokiness without it being spicy.
12.27.2020 at9:41 AM #
Pam Brozek
I needed this for a large group so had to modify a bit and make it into a casserole of sorts. I fried the tortilla shells, lined them in the bottom of a Pyrex dish, scattered the drained black beans over the tortillas, add lots of sauce and topped with as many eggs that would fit. Broiled until eggs were done to my liking, topped with shredded cheese, cilantro, avocado and sour cream! So good! And traveled well!!
12.27.2020 at9:41 AM #
Katie Morford
That sounds fabulous…and I love the idea of turning this into a casserole you can transport. Thanks for sharing.
05.09.2021 at5:55 PM #
Lisa
Made this for my whole family for mother’s day brunch and it was a hit! My pan is a little bigger so I was able to fit 10 eggs and I added a little diced green chili’s and 2 extra slices of bacon but everything thing else was the same. Everyone loved it, I’ll definitely make this again. Thanks for the great recipe! 😊
05.09.2021 at5:55 PM #
Katie Morford
Awesome! Glad you liked it and love how you adjusted the recipe to make it work.
12.19.2021 at7:54 PM #
Haydn
I truly love this recipe! I really think it is my favorite of all time. 🙂
12.19.2021 at7:54 PM #
Katie Morford
Wow! Thank you.
05.25.2022 at1:56 PM #
Rachel
I’ve literally made this recipe a dozen times! It’s always a crowd pleaser and one of my favorite go to meals
05.25.2022 at1:56 PM #
Katie Morford
Love to hear it. It’s a favorite in our house, too.
08.03.2022 at6:55 PM #
Kim
What about chorizo instead of bacon?
08.03.2022 at6:55 PM #
Katie Morford
Sure! I bet it would be delicious