Whole30 Huevos Rancheros

4 from 1 vote

Whole30 Huevos Rancheros are a grain and dairy-free version of a classic Mexican dish with fried eggs, cooked tomato salsa and sliced avocado.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: Mexican

Keyword: Egg and salsa recipe

Servings: Servings

Calories: 582kcal

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.

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.