Why freshie? Because you can easily pull together these huevos rancheros – or “rancher’s eggs” – with a fresh salsa. Rather than a traditional tomato chili sauce, which involves garlic and onions sautéed with dried chilies.
If you want an egg with extra crispy edges and a yolk that still oozes as you cut into it, add a wee bit more fat to your pan. Baste hot fat on top of the egg whites. This small steps transforms any bit of runny, undercooked white into firm and bubbly perfection.
To ensure these huevos rancheros don’t assault your digestion, your usual refried beans and tortilla have been left out of the recipe. Making them Whole30 compliant. If you identify as paleo and find yourself looking for a grain-free base reminiscent of tortilla, try this Yuca Plantain Flatbread (AIP) .
Oh, and don’t forget the adobo .
Freshie Huevos Rancheros
- 2 cloves garlic
- 1 red pepper
- 4 green onions
- 1/4 c cilantro
- 1 jalapeño pepper, optional
- 4 tomatoes
- 1 tsp. extra virgin olive oil, or fat of choice
- 4 eggs
- 1 avocado
- Mince the garlic, red pepper, green onions, and cilantro. Deseed and mince the jalapeno. Deseed the tomatoes, drain the juice and dice.
- Heat oil in a skillet over medium heat.
- Sauté garlic, bell pepper, whites of onions, and optional jalapeño for 3 minutes, or until the onion is translucent and the peppers have softened slightly.
- Add in diced tomatoes and sauté for 5 minutes; set aside.
- Heat 1 teaspoon of butter in a skillet over medium-low heat.
- Slow-cook two eggs for approximately 6 minutes, until the whites cook through. (If you prefer your eggs cooked differently - go for it!) Repeat with remaining eggs.
- Peel and slice the avocados.
- Plate the eggs topped with the salsa, and garnish with cilantro and avocado slices.