Huevos Rancheros


12 eggs
12 corn tortillas
6 slices of bacon
4 tomatoes, grilled and peeled
1 onion thinly sliced.
2 Poblano peppers, seeded, peeled & grilled - then diced
1 cup chicken broth
Salt & pepper to taste


Using a blender, blend the grilled tomatoes. Strain well.

In a frying pan using a small amount of oil, saute the sliced onions and Pablano peppers.

Next, add the drained, blended tomatoes and chicken broth. Heat to a boil, reduce heat and simmer until ready to serve.

In a separate skillet, fry the bacon and set aside. Then fry the eggs.

Warm tortillas in a tortilla warmer or by lightly frying in a small amount of oil.

To serve, add two tortillas to each plate. Top with 2 fried eggs, a few spoons of the tomato sauce and a strip of bacon.

Serve immediately.

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