Paleo Huevos Rancheros
with cumin-lime slaw

Name: Paleo Huevos Rancheros
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Tbsp (more as needed) Oil, cooking; 8 Eggs; 1 Avocado, sliced; 2 cloves Garlic, minced; 1 clove Shallots, sliced; 1/2 to 1 Peppers, chipotle (opt - canned, found usually in adobo sauce), chopped; 2 Tbsp Cilantro, chopped; 2 tsp Oil, cooking; 1 can Crushed tomatoes (14oz / 397g); 1 Tbsp Chili powder; 1/2 tsp Oregano, dried; 1 tsp Bragg's / coconut aminos; 10 oz Coleslaw mix or cabbage, sliced; 3 Tbsp Cilantro, chopped; 1/2 tsp Salt; pinch Stevia; 2 tsp Cumin; 1 Tbsp Lime juice; 1 Tbsp Oil, olive; 16 oz Pineapple, frozen; 2 Bananas; 1/2 cup Coconut milk

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This traditional Mexican breakfast can be easily made at home for a festive breakfast for dinner. Finish it with a tropical smoothie and use up your coconut milk.

Ingredients

Metric

Servings:

Paleo Huevos Rancheros:

Oil, cooking - 2 Tbsp (more as needed)
Eggs - 8
Avocado - 1 , sliced

Salsa (for Huevos):

Garlic - 2 cloves , minced
Shallots - 1 clove , sliced
Peppers, chipotle (opt - canned, found usually in adobo sauce) - 1/2 to 1 , chopped
Cilantro - 2 Tbsp , chopped
Oil, cooking - 2 tsp
Crushed tomatoes (14oz / 397g) - 1 can
Chili powder - 1 Tbsp
Oregano, dried - 1/2 tsp
Bragg's / coconut aminos - 1 tsp

Cumin-Lime Slaw:

Coleslaw mix or cabbage - 10 oz , sliced
Cilantro - 3 Tbsp , chopped
Salt - 1/2 tsp
Stevia - pinch
Cumin - 2 tsp
Lime juice - 1 Tbsp
Oil, olive - 1 Tbsp

Pineapple Banana Smoothie:

Pineapple, frozen - 16 oz
Bananas - 2
Coconut milk - 1/2 cup

Prep

Cabbage (if you didn’t purchase coleslaw mix) / Garlic / Shallots / Chipotle peppers (if using) / Cilantro (for salsa and slaw) - Prep as directed. For cabbage, you can also use a food processor. (Can be done up to 4 days ahead)
Make slaw - Combine cabbage / coleslaw mix with salt, Stevia, cumin, cilantro, lime juice, and olive oil. Cover and refrigerate for at least 20 minutes. (Can be done up to 1 day ahead)
Make smoothies - Blend pineapple, banana, and coconut milk in a blender or with an immersion blender until smooth. (Can be done up to 3 days ahead)

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Make

Heat a saucepan over medium-high heat for salsa. Add cooking oil and then garlic, shallots, and chipotle pepper (if using). Saute for ~1 minute and then fold in crushed tomatoes, chili powder, oregano, and aminos. Stir and simmer for ~10 minutes and stir in cilantro.
While salsa cooks, fry eggs in a large non-stick skillet or pan (if using a griddle, set griddle to 325F / 163C). Heat pan over medium heat and then add cooking oil. Crack eggs into heated oil (you may have to work in batches) and cook until the whites are set. If you like your eggs less runny, cover the pan with a lid and cook until eggs are at the consistency you want. Repeat until all eggs are cooked.
Slice avocados. Enjoy eggs with salsa and avocados, plus slaw on the side. Finish your breakfast for dinner with a refreshing smoothie!

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