Paleo Huevos Rancheros {New Year’s Brunch}

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The first time I tried this meal, I was in an airport with my daughter, flying to visit my ailing grandma. That trip was emotionally difficult, and this breakfast was a surprising spot of comfort in an unexpected place – a tiny mom-and-pop Mexican restaurant right in the terminal. 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 about any other time of day or year. 😉  

**You can easily make this recipe Whole 30 friendly by leaving off the tortilla/flatbread option.  Try serving over a bed of shredded cabbage if you like.  Not at all necessary, but delicious!

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!

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Paleo Huevos Rancheros

Gluten-free, dairy-free, grain-free Paleo Huevos Rancheros are also easily made Whole 30 friendly by omitting the tortilla.

Course: Breakfast

Cuisine: Mexican

Keyword: Paleo

Servings: 4

Author: Angela Sackett | Everyday Welcome

Ingredients

• 1 pound chorizo no sugar added*
• 1 tomato chopped
• Fresh cilantro 1 bunch
• ½ onion chopped
• ½ jalapeno diced (seeds removed)
• 1-2 tablespoons olive oil extra virgin
• 1 yellow pepper seeded and chopped
• ½ baked sweet potato
• ½ teaspoon tomato paste
• 1 teaspoon minced garlic
• ½ teaspoon dried oregano
• 4 grain-free tortillas
• 1 avocado
• 1 lime quartered

Directions

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.

Recipe Notes

(Doing a Whole 30 or working to eat healthier?  I love Thrive, a membership site with deeply discounted healthy foods and home products that ship to my door.  It’s been worth the membership fee for both savings and convenience every year!)

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