Joe's Bakery Huevos Rancheros

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Joe's Bakery Huevos Rancheros

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Adapted from The Austin Cookbook by Paula Forbes, published by ABRAMS c 2018. The book is out March 2018 and can be pre-ordered here:


Huevos Rancheros
  • 1 tablespoon vegetable oil
  • 2 eggs
  • Salt and black pepper
  • 1⁄2 cup (120 ml) Ranchero Sauce 
  • 2 flour tortillas, warmed
Ranchero Sauce
Makes 2 quarts.

  • 1 tablespoon vegetable oil
  • 1 cup (125 g) finely diced onion
  • 1 cup (100 g) finely diced celery
  • 1 cup (145 g) finely diced green bell pepper
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 teaspoons granulated garlic powder
  • 1 can (7 ounces/200 g) green chiles or jalapeños, drained and chopped
  • 1 can (141⁄2 ounces/411 g) whole tomatoes
  • 1 can (141⁄2 ounces/411 g) crushed tomatoes

Recipe Info

Ranchero Sauce
  • In a medium pot, heat the oil over medium heat. Add the onion, celery, bell pepper, salt, cumin, and garlic powder. Cook, stirring occasionally, until the vegetables are soft, about 10 minutes.
  • Add the chiles, tomatoes, and two tomato cans’ worth of water to the pot. Bring to a boil, then reduce to a simmer. Simmer for 40 minutes, stirring to break up the tomatoes; the mixture should be soupy. This will last in the refrigerator for about a week, and up to two months in the freezer. 

Huevos Rancheros
  • Heat the oil in a skillet or nonstick pan over medium heat, and crack two eggs into it. Lower the heat slightly and cook the eggs until the whites are set but the yolks are still runny, 3 to 5 minutes. Season with salt and pepper.
  • While the eggs are cooking, heat the ranchero sauce in a small pan.
  • To serve, put the eggs on a plate and top with the ranchero sauce. Add the beans and bacon to the plate, and serve with our tortillas on the side. 

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