Huevos Rancheros Sauce Recipe

Low Carb Huevos Rancheros Step Away From The Carbs

WebOct 24, 2017 · Instructions. Under a broiler, cook the tortilla until warmed through and starting to puff up. Set aside. Fry two eggs until the white …

Rating: 5/5(2)
1. Under a broiler, cook the tortilla until warmed through and starting to puff up. Set aside.
2. Fry two eggs until the white has set.
3. Slide the cooked eggs onto the tortilla and top with the salsa.
4. Sprinkle cheese, diced avocado and chipotle powder (if using) over the eggs.

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Keto Huevos Rancheros Savory Tooth

WebJul 21, 2017 · Heat skillet over medium heat until hot, a few minutes. One at a time, place tortilla on skillet and cook until warmed, about 1 minute per …

1. Warm Tortillas (Note 4): Set aside sheet pan or 4 serving plates to hold tortillas. Heat skillet over medium heat until hot, a few minutes. One at a time, place tortilla on skillet and cook until warmed, about 1 minute per side, then transfer to prepared sheet pan or serving plates.
2. Cook Eggs: Add 1/2 tablespoon olive oil to now-empty skillet over medium heat. Crack 2 eggs on opposite sides of skillet, cooking until whites are nearly cooked through, 2 to 3 minutes. Flip eggs with spatula and cook another 30 seconds to firm up other side, then transfer to tortillas. Add remaining olive oil to pan, and repeat with remaining 2 eggs.
3. Add Toppings: Chop avocado and divide among tortillas. Spoon about 2 tablespoons of salsa and 1 tablespoon crumbled cheese onto each tortilla. Season with black pepper, and serve (Notes 5-6).
Rating: 5/5(21)
4. Over medium heat in a non-stick pan, heat the low-carb tortillas in olive oil until crispy (flipping once). Place on a paper towel or cooling rack. You can also cut a tortilla into strips and deep fry them for garnish.
5. In a separate skillet over medium heat, cook the chorizo for about five minutes until cooked thoroughly. Taste test! Set aside covered in foil to keep warm.

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Fresh Huevos Rancheros Recipe Cookie and Kate

WebMay 12, 2017 · Instructions. To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to …

Rating: 4.8/5(63)
1. To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
2. To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
3. Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
4. Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.

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