EASY SKILLET HUEVOS RANCHEROS

  Holy.Frickin.Moly.  This Easy Skillet Huevos Rancheros recipe is what dreams are made of.  It’s easy (says it right there in the name, so must be true), done in one skillet, and great for breakfast, lunch, or dinner.  Keep it Whole30 by omitting the tortilla or make it paleo by using a “paleo-friendly” tortilla!

  I have been making this recipe for some time now, so I don’t know why the heck it took me so long to put it up on the blog.  I’ll blame the fact that it is so dang good, that it’s usually gone before I remember that I should have taken a picture.  Huevos Rancheros translates to Rancher’s Eggs, usually with poached eggs and a tomato based sauce. 

  You can add any type of meat you want, but I prefer chorizo.  You can find chorizo or chorizo sausage at most grocery stores.  If you get sausage (which is more readily available)  make sure it is uncooked.  You will remove the casing of the sausage before you cook it up because you want ground chorizo for these Easy Skillet Huevos Rancheros. 

    Let’s talk tortillas for a hot minute!  In my opinion, they are a must for this recipe!  You can use sweet potato toast, or butter lettuce if doing a Whole30, and a tortilla alternative if keeping it paleo.  I prefer cassava tortillas because they have similar texture to regular ones. My second option would be corn tortillas. But you do you. 🙂

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EASY SKILLET HUEVOS RANCHEROS

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6

Ingredients

• 2 lbs ground chorizo, or 3-4 uncooked chorizo sausages
• 1 tbsp avocado oil
• 1 can of diced tomatoes
• 1 clove garlic, minced
• 1/2 onion, chopped
• 1 tbsp chipotle in adobo sauce
• eggs
• Tortillas of choice
• OPTIONAL: fresh cilantro, avocado, lime

Instructions

1. Heat up the avocado oil in a large skillet. Once hot, add in the ground chorizo. If you are using sausage slice the casing open and remove the meat.
2. Cook the chorizo until it is almost done. Remove and set aside.
3. In the same pan add in the onion and garlic, mix and let cook for 2 minutes.
4. Add the chorizo back into the pan and pour in the diced tomatoes. (no need to drain them)
5. Stir in the chipotle in adobo sauce.
6. Let simmer for 15 minutes until the meat starts to get nice and thick.
7. After 15 minutes, make "holes" and crack an egg into each hole.
8. Cover the skillet and cook until eggs are to your desire, usually another 5 minutes or so.
9. While the eggs are cooking, heat up your tortillas. I like to heat them straight over the gas stove, but you can do it in pan as well.
10. Take your tortilla and put on a plate. Next take a spatula and scoop the chorizo and egg out. Put it on top of the tortilla.
11. Lastly, garnish with avocado, cilantro, and a squeeze of lime!

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Whole30: yes (omit tortillas)

Paleo: yes