Huevos Rancheros

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Servings: 4 Prep: 35 min GAPS Low Carb Paleo Pescetarian Cook for One Homestyle No Leftover Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Cilantro, Jalapeño Pepper, Extra Virgin Olive Oil

Ingredients

1 red bell pepper

4 green onions

¼ bunch cilantro ⚠

1 jalapeño pepper, optional ⚠

14 ounces diced tomatoes

1 tablespoon extra virgin olive oil ⚠

2 teaspoons minced garlic

8 eggs

1 avocado

Instructions

1. Mince red pepper, green onions (separating green and white parts), and cilantro. Deseed and mince the jalapeño. Drain liquid from tomatoes.

2. Heat 1/2 of the oil in a skillet over medium heat.

3. Sauté garlic, bell pepper, whites of onions, and optional jalapeño for 3 minutes, or until the onion is translucent and the peppers have softened slightly.

4. Add in diced tomatoes and sauté for 5 minutes; set aside.

5. Working in batches as needed, heat remaining olive oil in a skillet over medium-low heat.

6. Slow-cook two eggs for approximately 6 minutes, until the whites cook through. (If you prefer your eggs cooked differently - go for it!)

7. Peel and slice the avocado.

8. Plate the eggs topped with the salsa, and garnish with cilantro and avocado slices.