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.
- Stovetop Mexican Frittata
- Paleo Breakfast Taco
- Mexican Breakfast Hash
- Mushroom, Arugula & Goat Cheese Frittata
Paleo Huevos Rancheros
- 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.