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Paleo Huevos Rancheros
with cumin-lime slaw

Active: 35 min Total: 35 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. 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)
  2. 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)
  3. 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

  1. 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.
  2. 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.
  3. Slice avocados. Enjoy eggs with salsa and avocados, plus slaw on the side. Finish your breakfast for dinner with a refreshing smoothie!

Nutrition Facts

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Reviews

Ratings

Original (106)
Gluten-free (10)
Paleo (13)
Vegetarian (14)

49 reviews

Used pre-made salsa to save time. Smoothie really tasty. Liked the huevos and slaw as well. Used leftover slaw with chili later -- yum!

By: Sundi
Posted: Jan 15, 2017
Diet: Paleo
0 Helpful

Modifications: - Heat tortillas over gas burner, don't bother w/ broiler - Less cumin in slaw - Yogurt instead of sour cream - Canned ranchero beans instead of refried

By: Taryn
Posted: Jun 08, 2016
Diet: Vegetarian
0 Helpful

Love this meal! We make it almost once a week and everyone, including my 6 year old, loves it!

By: regan
Posted: May 05, 2016
Diet: Vegetarian
0 Helpful

I really messed this up. I will try again at some point.

By: Barbara
Posted: Feb 20, 2016
Diet: Original
0 Helpful

Scrambled eggs instead of fried.

By: Kathryn
Posted: Jan 24, 2016
Diet: Vegetarian
0 Helpful

The salsa is awesome!

By: January
Posted: Jan 23, 2016
Diet: Original
0 Helpful