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This paleo huevos rancheros recipe is surprisingly easy, quick, healthy, gluten-free, keto and low fodmap!

I love food. It’s as simple as that. I saw a popular Instagrammer post a plain salad with chicken and talk about how she just loves boring meals (no shame, good for her) and while that’s cool – it ain’t me.

I don’t like boring food.

I want variety, I want flavor, I want spices and depth and deliciousness.

And I want it to be healthy.

That’s how I came up with this huevos rancheros recipe! It’s not a traditional recipe and I’m sure any native Central American would make a better version, this is how I made it. And honestly, it was pretty damn good.

Health benefits of paleo huevos rancheros:

  • 20 grams of protein, mostly from the eggs
  • rich in choline from the egg yolks
  • loaded with antioxidants from the tomatoes, bell pepper and avocado
  • rich in fiber (avocado)
  • contains over six different vegetables, which helps build a healthy gut microbiome
  • low in carbohydrate which will help maintain balanced blood sugar


  • I am healing from some gut issues so I’m on a low FODMAP diet – if you’re not feel free to add onion and garlic!
  • Like all of my recipes, this does not have to be followed to a T. Add whatever you have on hand and don’t worry if you’re missing an ingredient!
  • If you don’t have fresh tomatoes, use canned.
  • If you don’t have access to grain-free Siete tortillas, you can make your own or just use corn to keep it gluten-free.

Other recipes:

Paleo Huevos Rancheros

Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine gluten-free, Mexican
Servings 1 person


  • 1 Siete cassava tortilla
  • 2 roma tomatoes, chopped into 4
  • 1/2 yellow bell pepper, sliced
  • 2 large green onions
  • 2 tbsp olive oil
  • 1 tsp chipotle powder, chili powder and/or cumin (you could also use a taco seasoning)
  • 3 eggs
  • 1/2 avocado, diced
  • 2 radishes, sliced
  • 2 tbsp cilantro, chopped


  • Turn on the broiler in the oven.
  • Mix the tomato, bell pepper and green onion with olive oil, salt and pepper.
  • Put them in a baking dish and broil until they begin to brown, 5-8 minutes.
  • While that is cooking, heat 1 tbsp olive oil over medium heat.
  • Once hot, add the tortilla. Brown a bit on both sides. You can make it more or less crispy.
  • Remove the veggies from the oven and blend them, you can add any seasonings you like. Blend until smooth.
  • In a pan, add the sauce. Crack three eggs and cover.
  • Once the eggs are set, remove and place them and the sauce on top of the tortilla.
  • Add the avocado, cilantro and radish.
Tried this recipe?Let us know how it was!

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