Paleo Huevos Rancheros {New Year’s Brunch}

The first time I tried this meal, I was in an airport with my daughter, flying to visit my grandma. That trip was emotionally difficult, and this breakfast was a surprising spot of comfort in an unexpected place. Sharing it with my girl, encouraging each other as we navigated relationship and heartache, was a small gift I still remember, years and years later. I had all but forgotten this meal, until recently I was craving a spicy, egg-topped breakfast, because what’s better? I think this Paleo Huevos Rancheros recipe (grain-free, dairy-free, and bean-free)
is perfect for a New Year’s brunch, or just abaout any other time of day or year. 😉

It takes a little work, but you can prep some in advance, and I promise, it’s worth it!

(One note: I love, love, love Siete products, and these Siete grain-free, allergy friendly tortillas (not an affiliate link) are perfect for this recipe.  You can also try my grain-free flatbread recipe which is a thicker, chewier option.  Here’s a hint: make a double or triple batch of these and freeze them for all kinds of recipes, or just to warm with butter or seasoned olive oil!

Paleo Huevos Rancheros

2017-12-23 09:03:53

Serves 4

Grain-free, bean-free and dairy free huevos rancheros are savory and spicy and perfect for brunch or dinner.

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

For chorizo

1. 2 pounds ground venison
2. 2 tablespoons ancho chile powder
3. 1 teaspoon smoked paprika
4. 1 teaspoon dried oregano
5. ½ teaspoon dried thyme
6. ½ teaspoon onion powder
7. 1 tablespoon minced garlic
8. ¼ teaspoon allspice
9. ¼ teaspoon cinnamon
10. ½ teaspoon ground cumin
11. 1 teaspoon salt
12. 2 tablespoons apple cider vinegar

For huevos rancheros

1. 1 pound chorizo, no sugar added*
2. 1 tomato, chopped
3. Fresh cilantro, 1 bunch
4. ½ onion, chopped
5. ½ jalapeno, diced (seeds removed)
6. 1-2 tablespoons olive oil
7. 1 yellow pepper, seeded and chopped
8. ½ baked sweet potato
9. ½ teaspoon tomato paste
10. 1 teaspoon minced garlic
11. ½ teaspoon dried oregano
12. 4 grain-free tortillas
13. 1 avocado
14. 1 lime, quartered

For chorizo

1. Combine all ingredients in a large mixing bowl and combine using hands.

For huevos rancheros

1. To make a quick salsa, combine chopped tomato, 2 tablespoons chopped cilantro, 1 tablespoon chopped onion, jalapeno, and 1 tablespoon olive oil; season with salt and pepper to taste.
2. Crumble sausage and cook in pan, breaking up until browned.
3. Add peppers and remaining onion and continue cooking until peppers are softened and onion is translucent.
4. Stir in pulp from sweet potato and tomato paste; season with salt and pepper.

To serve

1. Place sausage on tortilla and top with pepper mixture.
2. Fry 4 eggs to desired doneness and place on top of peppers.
3. Cut avocado in half and remove pit. Slice evenly over egg and serve with lime wedges and cilantro to garnish.

Notes

1. Chorizo may be made in advance and frozen. It's delicious to serve over nachos, over baked sweet potatoes, or in soup!
2. You can replace the homemade chorizo with store-bought (check the ingredients) for an even faster option.

By Angela Sackett | Everyday Welcome

Sal et Lux https://saletlux.com/

Next up, I think I need to recreate my friend Tina’s chilaquiles – oh, man – my mouth is watering.  Anyone have a killer recipe?

Do you have a favorite Mexican breakfast recipe? Do you incorporate any of the “paleo” principles into your diet?

Inviting welcome,

Angela