How to Make Huevos Rancheros the Paleo Way

If you prefer fried eggs to poached in this Paleo recipe, fry the eggs separately in a little coconut oil and then top them with the ranchero sauce.

Credit: ©iStockphoto.com/cobraphoto

Preparation time: 10 minutes

Cook time: 20 minutes

Yield: 4 servings

1/2 tablespoon coconut oil

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon unsweetened cocoa

1/4 teaspoon cayenne pepper

Two 14.5-ounce cans diced fire-roasted tomatoes

One 6-ounce can diced green Anaheim chiles

1 canned chipotle chile in adobo sauce, chopped

Salt and ground black pepper to taste

8 fresh eggs

Garnishes: minced fresh cilantro, diced avocado, fresh lime juice (optional)

1. Heat a large skillet over medium-high heat and add coconut oil. When it’s melted, add the onion and sauté until translucent, about 5 minutes.

   Add the garlic, cumin, cocoa, and cayenne pepper; cook until fragrant, about 30 seconds.

2. To the pan, add the tomatoes, green chiles, and chipotle chile. Stir to combine, taste, and season with salt and black pepper.

   Bring to a boil, and then reduce heat to simmer and cook until slightly thickened, about 15 minutes.

3. Working in batches, if necessary, carefully purée the sauce in a food processor or blender. Return to the skillet.

4. With the back of a large spoon, make eight shallow wells in the sauce. Break an egg into a cup, and then carefully pour the egg into the well in the sauce; repeat with the rest of the eggs.

   Sprinkle each egg with salt and pepper, and then cover the pan and cook over medium-low heat until the eggs are cooked: 4 to 5 minutes for runny yolks, 6 to 7 minutes for set yolks.

5. Serve immediately, dividing the sauce and eggs among four plates. Sprinkle with cilantro, avocado, and a squeeze of lime juice.

Per serving: Calories 235 (From Fat 108); Fat 12g (Saturated 5g); Cholesterol 372mg; Sodium 837mg; Carbohydrate 15g; Dietary Fiber 3g; Protein 15g.