Huevos Rancheros

5 from 1 vote

Tangy, peppery, spicy and bright, this slow cooked sauce pairs well with rich and salty bacon and eggs cooked over easy. It is best made a day ahead so that the flavors have a chance to meld. Making the sauce ahead also means that the dish comes together quickly when you are ready to serve. Leftover sauce freezes well.

Course Breakfast

Cuisine Mexican

Keyword breakfast, dairy-free, eggs, lunch, main, mexican, nut-free, pepper, pork, tomato

Prep Time 15

Cook Time 3 30

Resting Time 1

Total Time 1 4

Servings

Calories 436kcal

Author Jenny Ross

Ingredients

Sauce

1 tablespoon avocado oil
1/2 bunch green onions
1 yellow onion chopped
2 celery stalks chopped
2 bell peppers chopped
1 jalapeno minced
3 garlic cloves chopped
1 tablespoon cumin
1 teaspoon chili powder
1/2 can tomato paste
1/4 cup brandy or wine, optional
1/2 cup chicken stock
28 ounce can crushed tomatoes
1 ounce canned green chilis
2 bay leaves

To Assemble

1 pound bacon
16 eggs
8 keto-friendly tortillas such as the cauliflower thins at Trader Joes, optional

Instructions

Make the sauce a day or two ahead

Heat the oil in a medium pot over medium-high heat. Add the onions, green onions, and celery. Sauté until soft and translucent, about 5 minutes. Add the bell peppers and jalapeño and cook until soft, another 5-10 minutes. Add the garlic, cumin, and chili powder and cook until fragrant, another minute more. Add the tomato paste and cook for another 2 minutes.
Deglaze the pan with the brandy, if using and cook until little liquid remains. Add all the remaining ingredients and bring to a boil. Reduce to a simmer and cook for 3 hours. Let cool and refrigerate overnight for best flavor.

The eggs, bacon, and assembly

Reheat the sauce. While it is warming, cook the bacon. Adjust the oven racks so that you are using the middle position then turn the oven to 400ºF.
Line a rimmed baking sheet (to catch the grease) with foil for easy clean up.
Arrange the bacon slices in the pan so that they aren't overlapping then bake at 400ºF for 5-7 minutes for thin cut bacon then rotate the sheet and cook another 5-7 minutes, until it is crisped and brown. You'll want to cook for 8-12 minutes for thick cut bacon, then rotate and cook another 8-12 minutes.
Use tongs or a fork to transfer the bacon to a plate lined with paper towels to soak up any extra grease.
Using grease from cooking the bacon, fry the eggs over easy.
To assemble, put 2 tortillas, if using, on a plate and add bacon. Top with eggs and then sauce. Serve with a bit of fresh parsley.

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