This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Whole30 Huevos Rancheros are a gluten, dairy, and corn-free version of a classic Mexican dish. Fried eggs are served topped with a cooked tomato salsa and sliced avocado for a delicious breakfast or brunch treat!
Check out The Ultimate List of Whole30 Recipes for more healthy and delicious recipes.
I honestly did not miss the tortilla, this meal is still flavor packed and delicious without them.
If you are looking for the real deal with tortillas and spicy rancheros sauce, check out this Huevos Rancheros post.
What you will need:
This recipe is not complicated at all, you just need basic ingredients; canned, whole tomatoes, olive oil, onion, bell pepper, garlic, salt, cumin, oregano for the salsa. Large eggs fried in ghee, with sliced avocado and chopped cilantro to complete the meal.
How to make Whole30 Huevos Rancheros
Heat oil in a large skillet over medium-high heat. Add the onion and bell pepper, cook stirring occasionally until tender, about 5 minutes.
Stir in the garlic and cook for one additional minute. Add the tomatoes with their juices, the cumin, oregano, and salt. Heat until it starts to boil, breaking up the tomatoes with the edge of a wooden spoon.
Reduce heat, cover and simmer, stirring occasionally for 5 minutes.
While the salsa is simmering, heat the ghee in a non-stick skillet over medium-heat. Break one egg into the pan and cook, spooning ghee over the egg while it cooks. Turn the egg over and cook until whites are completely set and yolks begin to thicken but are not hard/solid.
Continue with the remaining eggs.
Place two eggs on a plate. Spoon the tomato salsa over the top. Sprinkle with chopped cilantro and garnish with avocado slices. Serve with remaining salsa on the side.
Recipe Notes & Tips:
- Cook your eggs however you like them. Fried, poached, scrambled, it's totally up to you.
- Frying eggs takes some trial and error. I had one too runny and the other was cooked solid. The other two egg yolks both broke open while flipping. They were all still delicious!
- For more heat, substitute jalapeno pepper for the bell pepper, add garlic chili sauce, or drizzle with sriracha.
- There is enough salsa to top at least 6 eggs.
Tools used to create this recipe:
- Cast Iron Skillet to cook the salsa.
- Wood Spatula/Turner
- Small Skillet for the eggs.
- Cutting Board and Chefs Knife to chop the cilantro and slice the avocado.
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More Whole30 breakfast recipes:
- Instant Pot Mexican Breakfast Casserole
- Whole30 Breakfast Burrito
- Turmeric Poached Eggs
- Breakfast Egg Muffins
- Sweet Potato Hash
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Whole30 Huevos Rancheros
Equipment
- Skillet
Ingredients
- 1 tablespoon olive oil
- 0.5 cup chopped onion 1 medium onion
- 1 cup chopped bell pepper 1 bell pepper stem and seeds removed
- 1 large clove garlic minced
- 14.5 ounce can whole tomatoes undrained
- 1 teaspoon cumin
- 1 teaspoon oregano
- 0.5 teaspoon sea salt
- 2 tablespoons ghee or clarified butter
- 4 large eggs
- 1 avocado sliced
- 1 tablespoon chopped cilantro
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion and bell pepper, cook stirring occasionally until tender, about 5 minutes. Stir in the garlic and cook for one additional minute.
- Add the tomatoes with their juices, the cumin, oregano, and salt. Heat until it starts to boil, breaking up the tomatoes with the edge of a wooden spoon. Reduce heat, cover and simmer, stirring occasionally for 5 minutes.
- While the salsa is simmering, heat the ghee in a non-stick skillet over medium-heat. Break one egg into the pan and cook, spooning ghee over the egg while it cooks. Turn the egg over and cook until whites are completely set and yolks begin to thicken but are not hard/solid. Continue to cook the remaining eggs.
- Place two eggs on a plate. Spoon the tomato salsa over the top. Sprinkle with chopped cilantro and garnish with avocado slices. Serve with remaining salsa on the side.
Notes
- Cook your eggs however you like them. Fried, poached, scrambled, it's totally up to you.
- Frying eggs takes some trial and error. I had one too runny and the other was cooked solid. The other two egg yolks both broke open while flipping. They were all still delicious!
- For more heat, substitute jalapeno pepper for the bell pepper, add garlic chili sauce, or drizzle with sriracha.
- There is enough salsa to top at least 6 eggs.
Leave a Reply