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.
4green onionschopped, Reserve 1/2 cup of white parts for garnish
1cupchopped red onion
2 (28)ounce unsalted diced tomatoes, with juices
1cupcanned black beansrinsed and drained
3/4cup cilantro (stems and leaves)chopped and divided into stems and leaves
3packagesGoya Sazon seasoning with Azafran seasoning mix
8eggs
salt and pepper to taste
Garnish
2avocadoshalved and sliced
1/2cupcotja cheesecrumbed, see notes for substitutions
1/2cupgreen onionswhite and light parts chopped
1/4cupcilantro leaves
8corn tortillas
1/2cupMexican cremaor 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.