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Low-carb huevos rancheros Recipe

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This recipe for Low-carb huevos rancheros, by , is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons coconut oil
2 garlic cloves, minced
½ orange bell pepper, chopped
½ yellow onion, chopped
1 fresh jalapeño, minced
1 tomato, diced
2 eggs
½ avocado
fresh cilantro

Directions:
Directions:
Heat half of the coconut oil in a skillet over medium heat.

Sauté garlic, bell pepper, onion and jalapeño for 3 minutes, or until the onion is translucent and the peppers have softened slightly.

Add in diced tomatoes and sauté for 5 minutes; set aside.

Place a separate nonstick skillet over medium-low heat and add remaining coconut oil.

Slow-cook the eggs for approximately 6 minutes, until the whites cook through.

Plate the eggs topped with the salsa, and garnish with cilantro and avocado slices.

Tip!

Be cautious when cooking with jalapeño peppers. Most of the heat lies in the seeds, so for a milder dish, discard the seeds. Make sure to thoroughly wash your hands after handling the peppers, before touching your face or eyes. For extra caution, you can wear rubber gloves.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
15 +15m
Personal Notes:
Personal Notes:
Liberal low carb
Per serving
Net carbs: 11 % (16 g)
Fiber: 10 g
Fat: 79 % (51 g)
Protein: 11 % (16 g)
kcal: 610

 

 

 

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