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Low Carb Huevos Rancheros<\/p>\nLow Carb Huevos Rancheros<\/p>\n
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\u00bd cup olive oil<\/p>\n
1 (4 oz.) white onion, minced<\/p>\n
2 garlic cloves, minced<\/p>\n
2 fresh jalape\u00f1os, minced<\/p>\n
2 cups (1 lb) crushed tomatoes<\/p>\n
2 tsp salt, or to taste<\/p>\n
1 tsp pepper, or to taste<\/p>\n
8 eggs<\/p>\n
\u00bd cup shredded queso fresco<\/p>\n
4 T. fresh cilantro, chopped<\/p>\n
1 (7 oz.) avocado, sliced<\/p>\n
<\/p>\n
Heat one third of the oil in a saucepan over medium heat. Add the jalape\u00f1os cooking until they becomes slightly tender. Then add the onion and garlic, and cook stirring until the onions start to become translucent. Pour in the tomatoes and lower the heat. Simmer covered until the tomato is cooked through and the mixture has reduced to a thick sauce. Season with some of the salt and pepper to taste, remove it from the heat and set aside. Heat the remaining oil over medium temperature in a frying pan. Fry the eggs one at a time until the white has set and the egg has a crispy edge and runny yolk. Sprinkle the eggs with a bit of salt and pepper. Serve the eggs on the tomato sauce, and garnish with the queso fresco and cilantro. Serve with avocado on the side<\/p>\n","protected":false},"excerpt":{"rendered":"
Low Carb Huevos Rancheros \u00bd cup olive oil 1 (4 oz.) white onion, minced 2 garlic cloves, minced 2 fresh jalape\u00f1os, minced 2 cups (1 lb) crushed tomatoes 2 tsp salt, or to taste 1 tsp pepper, or to taste 8 eggs \u00bd cup shredded queso fresco 4 T. fresh cilantro, chopped 1 (7 oz.) avocado, sliced Heat one third of the oil in a saucepan over medium heat. Add the jalape\u00f1os cooking until they becomes slightly tender….<\/p>\n