Huevos Rancheros


Preparation info

  • Difficulty


  • Serves


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This hearty breakfast dish from south of the border doesn’t typically include bacon. It’s also always served with a red chile sauce—not chili con carne—but my cooking is anything but typical.


  • cups (360 ml) canola oil, plus 1 tablespoon for the bacon
  • 4 (6-inch/15-cm) corn tortillas
  • 2 cups (455 g) Bacon Chili, heated
  • 2 cups (225 g) shredded sharp cheddar cheese
  • 8 thin slices bacon
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • 1 cup (455 g) BarBacon Guacamole
  • 1 cup (240 g) Pico de Gallo
  • Chopped fresh cilantro leaves


Line a sheet pan with paper towels. Heat ¾ cup (180 ml) of the oil in a medium nonstick pan over medium heat until the oil begins to shimmer. Fry the tortillas, one at a time, until just crisp, turning once. Remove with tongs to the prepared baking sheet. Add more oil and allow it to heat, when needed.

Preheat the broiler. Transfer the tortillas to an unlined sheet pan (or just carefully remove the paper towels from the sheet pan they are on). Divide the chili among the tortillas, then top with the cheese. Place under the broiler and broil until the cheese has melted and is lightly golden brown, about 1 minute.

Heat 1 tablespoon oil in a large nonstick pan over medium heat until it begins to shimmer. Add the bacon and cook until crisp and the fat has rendered, about 8 minutes. Transfer to a plate lined with paper towels.

Break 2 eggs into the pan with the rendered bacon fat and lower the heat to low. Season the eggs with salt and pepper and cook until the whites are completely set and yolks begin to thicken but are not hard. Slide a turner under each egg and carefully flip it over in the pan. Cook the other side to desired doneness; remove to a plate. Repeat with the remaining eggs.

Put one of the chili-cheese tortillas on a plate, top with another chili-cheese tortilla, then add 2 slices of the bacon, an egg, and dollops of guacamole and pico de gallo to each. Garnish with cilantro and serve immediately.