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 plantain flatbread.
Oh, and don’t forget the adobo.