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Mexican Huevos Rancheros – Grain-Free and GAPS Friendly!

A delicious, hearty, and filling treat for the whole family that’s full of veggies and farm fresh eggs.


  • 1012 pastured eggs (I get mine from a farmer at my church!)
  • 1 medium onion, finely chopped
  • 1 red bell pepper, finely chopped and deseeded
  • 2 bunches green onions or one leek, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tablespoon oregano
  • 1/4 cup fresh cilantro, finely chopped (dried is no where near the same as fresh)
  • 1 tablespoon of each of the following – cumin, coriander, oregano, and chili powder
  • 1/2 tablespoon paprika
  • 1 teaspoon Celtic Sea Salt or Himalayan Pink Salt
  • 1 teaspoon pepper of choice – red pepper flakes or ground black pepper
  • 4 cloves minced garlic
  • 1/4 cup coconut milk or yogurt for added creaminess if desired
  • 1/2 cup shredded cheese – Gruyere, Cheddar, or Colby Jack
  • 2 drops Young Living Lemon essential oil


  1. In a large cast iron or stainless steel skillet, saute the onion until clear and slightly browned.
  2. Add the green onions/leeks until they get a little soft, but not too soft.
  3. Add the tomatoes, garlic and spices and cook for just a few minutes.
  4. Add the eggs and cook until desired consistency is reached (I like my eggs slightly runny, especially farm fresh ones!).
  5. Top with grated cheese.
  6. Serve right out of the skillet!