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The first time I tried this meal, I was in an airport with my daughter, flying to visit my ailing grandma. That trip was emotionally difficult, and this breakfast was a surprising spot of comfort in an unexpected place – a tiny mom-and-pop Mexican restaurant right in the terminal. Sharing it with my girl, encouraging each other as we navigated relationship and heartache, was a small gift I still remember, years and years later. I had all but forgotten this meal, until recently I was craving a spicy, egg-topped breakfast, because what’s better? I think this Paleo Huevos Rancheros recipe (grain-free, dairy-free, and bean-free) is perfect for a New Year’s brunch, or just about any other time of day or year. 😉
**You can easily make this recipe Whole 30 friendly by leaving off the tortilla/flatbread option. Try serving over a bed of shredded cabbage if you like. Not at all necessary, but delicious!
It takes a little work, but you can prep some in advance, and I promise, it’s worth it!
(One note: I love, love, love Siete products, and these Siete grain-free, allergy friendly tortillas (not an affiliate link) are perfect for this recipe. You can also try my grain-free flatbread recipe which is a thicker, chewier option. Here’s a hint: make a double or triple batch of these and freeze them for all kinds of recipes, or just to warm with butter or seasoned olive oil!
Gluten-free, dairy-free, grain-free Paleo Huevos Rancheros are also easily made Whole 30 friendly by omitting the tortilla.
- 1 pound chorizo no sugar added*
- 1 tomato chopped
- Fresh cilantro 1 bunch
- ½ onion chopped
- ½ jalapeno diced (seeds removed)
- 1-2 tablespoons olive oil extra virgin
- 1 yellow pepper seeded and chopped
- ½ baked sweet potato
- ½ teaspoon tomato paste
- 1 teaspoon minced garlic
- ½ teaspoon dried oregano
- 4 grain-free tortillas
- 1 avocado
- 1 lime quartered
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To make a quick salsa, combine chopped tomato, 2 tablespoons chopped cilantro, 1 tablespoon chopped onion, jalapeno, and 1 tablespoon olive oil; season with salt and pepper to taste.
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Crumble sausage and cook in pan, breaking up until browned.
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Add peppers and remaining onion and continue cooking until peppers are softened and onion is translucent.
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Stir in pulp from sweet potato and tomato paste; season with salt and pepper.
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Place sausage on tortilla and top with pepper mixture.
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Fry 4 eggs to desired doneness and place on top of peppers.
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Cut avocado in half and remove pit. Slice evenly over egg and serve with lime wedges and cilantro to garnish.
(Doing a Whole 30 or working to eat healthier? I love Thrive, a membership site with deeply discounted healthy foods and home products that ship to my door. It’s been worth the membership fee for both savings and convenience every year!)
Next up, I think I need to recreate my friend Tina’s chilaquiles – oh, man – my mouth is watering. Anyone have a killer recipe?
Do you have a favorite Mexican breakfast recipe? Do you incorporate any of the “paleo” principles into your diet?
Inviting welcome,
Angela
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