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.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4-6 1x
- Category: Breakfast, Dinner
- Cuisine: Mexican
Ingredients
Scale
- 10–12 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
Instructions
- In a large cast iron or stainless steel skillet, saute the onion until clear and slightly browned.
- Add the green onions/leeks until they get a little soft, but not too soft.
- Add the tomatoes, garlic and spices and cook for just a few minutes.
- Add the eggs and cook until desired consistency is reached (I like my eggs slightly runny, especially farm fresh ones!).
- Top with grated cheese.
- Serve right out of the skillet!