PALEO HUEVOS RANCHEROS
Huevos Rancheros is a Mexican breakfast that consists of fried eggs smothered in a spicy salsa. This is traditionally served over corn tortillas with some slices of avocado. You can use paleo tortillas, or just leave them out and enjoy the eggs and sauce by themselves. I like my eggs a little runny so that the creaminess of the yolk combines with the sauce. Mmmm, mmmm, mmmmm!
You can leave your sauce chunky or blend it quickly to get a thinner sauce. I like to make the sauce the night before, that way the flavors have a chance to combine even more overnight and all I have to do is heat it up and cook some eggs. The sauce saves well so you can freeze it for future use if you have extra, or save it and use it throughout the week to make a delicious breakfast (or lunch, or second breakfast, or dinner... really whenever you would like to eat it!)
Enjoy!
You can leave your sauce chunky or blend it quickly to get a thinner sauce. I like to make the sauce the night before, that way the flavors have a chance to combine even more overnight and all I have to do is heat it up and cook some eggs. The sauce saves well so you can freeze it for future use if you have extra, or save it and use it throughout the week to make a delicious breakfast (or lunch, or second breakfast, or dinner... really whenever you would like to eat it!)
Enjoy!
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Paleo Huevos RancherosPrep time: 15 mins Cook time: 25 mins Servings: 4
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Ingredients:
- 8 eggs
- 1 large avocado (for serving)
- Chopped cilantro (for serving)
SAUCE:
- 1 Tbsp. bacon fat/lard or tallow
- 1 medium onion, chopped
- 2 Tbsp. garlic, crushed
- 1/2 cup green bell peppers, chopped
- 1/2 cup red bell peppers, chopped
- 3/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. cayenne
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 large tomato, chopped
- 2 green chiles, roasted with peel and seeds removed, chopped (I use anaheim chiles)
- 1 cup chicken broth
- 3 Tbsp. cilantro, chopped
Equipment:
- Large Skillet
- Stirring spoon
- Garlic press
- Measuring spoons
- Measuring cups
- Kitchen knife
- Cutting board
Directions:
TO MAKE THE SAUCE:
1. Heat the bacon fat/lard or tallow in a large skillet over medium-high heat. Add the onion, garlic, and bell peppers and cook for 3-5 minutes, stirring frequently.
2. Add the seasonings, tomato and green chile and cook for an additional 2 minutes. Add the broth and cilantro and stir to combine. Cover and reduce heat to low. Allow to simmer for 15 minutes.
3. If you like your sauce thick and chunky, leave it as is. If you prefer it a little smoother (which I do), pour it into a the blender and blend for a couple seconds.
TO SERVE:
1. Cook your eggs as you like them. I usually like them sunny side up or over medium for this dish.
2. If you are using paleo tortillas, place two tortillas on each plate and one egg on top of each tortilla. If not using paleo tortillas simple place the eggs directly on the plate. Cover in the warm sauce and serve with a couple slices of avocado and some fresh chopped cilantro (optional).
- 8 eggs
- 1 large avocado (for serving)
- Chopped cilantro (for serving)
SAUCE:
- 1 Tbsp. bacon fat/lard or tallow
- 1 medium onion, chopped
- 2 Tbsp. garlic, crushed
- 1/2 cup green bell peppers, chopped
- 1/2 cup red bell peppers, chopped
- 3/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. cayenne
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 large tomato, chopped
- 2 green chiles, roasted with peel and seeds removed, chopped (I use anaheim chiles)
- 1 cup chicken broth
- 3 Tbsp. cilantro, chopped
Equipment:
- Large Skillet
- Stirring spoon
- Garlic press
- Measuring spoons
- Measuring cups
- Kitchen knife
- Cutting board
Directions:
TO MAKE THE SAUCE:
1. Heat the bacon fat/lard or tallow in a large skillet over medium-high heat. Add the onion, garlic, and bell peppers and cook for 3-5 minutes, stirring frequently.
2. Add the seasonings, tomato and green chile and cook for an additional 2 minutes. Add the broth and cilantro and stir to combine. Cover and reduce heat to low. Allow to simmer for 15 minutes.
3. If you like your sauce thick and chunky, leave it as is. If you prefer it a little smoother (which I do), pour it into a the blender and blend for a couple seconds.
TO SERVE:
1. Cook your eggs as you like them. I usually like them sunny side up or over medium for this dish.
2. If you are using paleo tortillas, place two tortillas on each plate and one egg on top of each tortilla. If not using paleo tortillas simple place the eggs directly on the plate. Cover in the warm sauce and serve with a couple slices of avocado and some fresh chopped cilantro (optional).
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