Huevos Rancheros
A popular breakfast throughout the Americas, huevos rancheros is typically served atop a corn or flour tortilla and with refried beans. We make it paleo by ditching those parts, and just adding more of the good stuff!
15 minutes
15 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 266 |
| Fat: | 20 g |
| Carbohydrates: | 9 g |
| Protein: | 13 g |
| Calculated per serving. | |
Serves: 2
Serves: 2
Ingredients
- 1/2 1/2 1/2 Jalapeño, minced
- 1 1 1 Orange Bell Pepper, chopped
- 1.5 tsp 1.5 tsp 1.5 tsp Coconut Oil, Organic
- 1.5 tsp 1.5 tsp 1.5 tsp Parsley, chopped
- 1/2 1/2 1/2 Onion, chopped
- 2 cloves 2 cloves 2 cloves Garlic, minced
- 4 whole 4 whole 4 whole Eggs, Pastured
- 3 3 3 Tomato, Vine-ripened, diced
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat 1 tablespoon coconut oil in a skillet over medium heat.
- Sauté garlic, bell pepper, onion, and jalapeño for 3 minutes, or until the onion is translucent and the peppers have softened slightly.
- Add in diced tomatoes and sauté for 5 minutes; set aside.
- Heat 1 teaspoon of coconut oil in a nonstick skillet over medium-low heat.
- Slow-cook two eggs for approximately 6 minutes, until the whites cook through.
- Plate the eggs topped with the salsa, and garnish with cilantro and avocado slices.
Notes
Be cautious when cooking with jalapeño peppers. Most of the heat lies in the seeds, so for a milder dish, discard the seeds. Make sure to thoroughly wash your hands after handling the peppers, before touching your face or eyes. For extra caution, you can wear rubber gloves.
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This is such a simple yet incredibly tasty combination!
I prepare (chop up) all the vegetables the night before to save me time in the morning before I got to work, so quick to make and filling!
So yummy!