Lone Star Huevos Rancheros and a Giveaway!

I was so excited when I got this cookbook in the mail! Jennifer from Predominantly Paleo is a fellow blogging friend, and her health story resonates so much with me since Superman was in much the same health crisis as her years ago. She’s a native Texan, and so naturally has a taste for southern food. =) You won’t believe how talented Jennifer is! Her recipes are amazing, full of flavor, and not hard to make! (That’s the biggest bonus.) 

You’ll find classic southern recipes like fried chicken, biscuits & gravy, grain-free grits, chicken & waffles, Huevos Rancheros and more! 

Today, I want to share with you a classic Texan breakfast: Huevos Rancheros! Thanks to Jennifer and YC Media for allowing me to reprint the recipe. Of course, if you want all the other delectable recipes in this cookbook, you can buy it HERE. 

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Lone Star Huevos Rancheros and a Giveaway!

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Servings

MetricUS Imperial

Ingredients

• FOR THE RANCHERO SAUCE
• 1 onion diced
• 1 tbsp avocado oil or preferred cooking fat
• 1/4 cup minced fresh cilantro
• 1 jalapeño pepper seeded and minced
• 2 garlic cloves minced
• 1/4 tsp cayenne
• 8 oz crushed tomatoes
• 2 cups organic chicken stock or homemade
• 3/4 tsp cumin
• Pinch salt if desired
• FOR ASSEMBLING
• 6 Tostadas or substitute with hearts of romaine page 188 of the cookbook, I subbed romaine
• 12 pastured eggs sunny side up or fried
• 2 avocados peeled, pitted and sliced
• Fresh cilantro to taste

Servings MetricUS Imperial Ingredients FOR THE RANCHERO SAUCE 1 onion diced 1 tbsp avocado oil or preferred cooking fat 1/4 cup minced fresh cilantro 1 jalapeño pepper seeded and minced 2 garlic cloves minced 1/4 tsp cayenne 8 oz crushed tomatoes 2 cups organic chicken stock or homemade 3/4 tsp cumin Pinch salt if desired FOR ASSEMBLING 6 Tostadas or substitute with hearts of romaine page 188 of the cookbook, I subbed romaine 12 pastured eggs sunny side up or fried 2 avocados peeled, pitted and sliced Fresh cilantro to taste

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. To make the ranchero sauce, combine the diced onion and avocado oil in a medium-size skillet. Sauté over high heat, stirring occasionally to prevent burning. Once the onions are translucent and start to brown, after about 10 minutes, add in the remaining ranchero sauce ingredients. Bring to a simmer and continue stirring until the sauce reduces by almost half, about 15–20 minutes.
2. To assemble the huevos rancheros, place a tostada on a plate and place 2 cooked eggs in the center of the tostada. On one side of the eggs, spoon one-sixth of the ranchero sauce, and on the other side of the eggs, place a couple of slices of avocado. Sprinkle fresh cilantro on top to taste. Repeat until all 6 servings are plated. Serve hot!

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