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Whole30 Huevos Rancheros

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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.

Two plates with two fried eggs, cooked tomato salsa, and sliced avocado.

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:

All of the ingredients to make whole30 huevos rancheros.

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.

Chopped green pepper and onion in oil frying in a skillet.

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.

Whole tomatoes added to the onion and pepper mixture.

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.

A fried egg in a small skillet.

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.

Two fried eggs, one broken open, cooked tomato salsa, and sliced avocado on a small plate.

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:

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More Whole30 breakfast recipes:

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Enjoy!!

Two fried eggs topped with tomato sauce, and sliced avocado.

Whole30 Huevos Rancheros

Whole30 Huevos Rancheros are a grain and dairy-free version of a classic Mexican dish with fried eggs, cooked tomato salsa and sliced avocado.
4 from 1 vote
Print Rate
Course: Breakfast
Cuisine: Mexican
Keyword: Egg and salsa recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 Servings
Calories: 582kcal
Author: Lisa Johnson

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.

Nutrition

Calories: 582kcal | Carbohydrates: 27g | Protein: 18g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 410mg | Sodium: 748mg | Potassium: 1366mg | Fiber: 12g | Sugar: 11g | Vitamin A: 4776IU | Vitamin C: 137mg | Calcium: 132mg | Iron: 4mg

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