Are you ready for your new favorite breakfast, lunch, OR dinner? Meet the BEST huevos rancheros recipe. It’s easy, healthy, and full of flavor. My easy huevos rancheros with chorizo is a filling skillet meal made with potatoes, chorizo, spices, eggs, and plenty of fresh toppings. And did I mention that these healthy huevos rancheros are paleo and gluten-free? Everyone can (and will!) enjoy them. Read on to learn how to make huevos rancheros, I think you’ll love it as much as we do. 🙂
What Are Huevos Rancheros?
You might ask, “what is huevos rancheros?”, but they are actually plural. Huevos means eggs in Spanish, and huevos rancheros translates to ranch-style eggs!
Huevos rancheros are a traditional Mexican egg dish made from tortillas eggs, and fresh salsa. They were traditionally served as a large mid-day meal.
My version is a tad different, as we swapped the tortillas for potatoes, to make this skillet meal gluten-free and paleo. It’s just as satisfying and filling as the original version.
How To Make Huevos Rancheros
So now that you’re looking forward to breakfast for dinner, you’re probably wondering: how to make huevos rancheros?! It’s super easy:
- Make the tomatillo salsa. This is what makes this the best huevos rancheros recipe. You can follow my raw fresh tomatillo salsa recipe.
- Cook the chorizo. You can brown it on a skillet.
- Cook the potatoes, onions, and jalapenos. You’ll cook the potatoes in some Adobo and Italian seasonings first, then add the rest and keep cooking.
TIP: If the potatoes don’t cook through in the pan, you can brown them in the oven to finish cooking. Do this while you fry your eggs.
- Cook the eggs. I recommend sunny side up eggs with a runny yolk – it makes an incredible sauce for these healthy huevos rancheros. However, you can scramble them if that’s your preference.
- Assemble everything. Finally, all that’s left to do is top your chorizo huevos rancheros with the tomatillo salsa, and fresh cilantro, lime, and avocado.
What Is Ranchero Sauce Made Of?
Regular ranchero sauce is made with a tomato base and seasonings, similar to a red salsa. My take on healthy huevos rancheros with chorizo has tomatillo salsa instead of tomatoes.
This swap makes the salsa incredibly light and flavorful, which pairs perfectly with rich chorizo. If you love tomato-based dishes, try my paleo eggs in hell recipe.
How Do You Store Huevos Rancheros With Chorizo?
The best way to store huevos rancheros with chorizo is to place leftovers in an airtight container in the fridge. They’ll keep for 2-3 days in the refrigerator.
To warm it up, add the chorizo and potato mixture to a skillet with a little bit of olive oil. Add in some fresh eggs as directed in the instructions and you are all set. You can also warm it up in the microwave if you made this Mexican breakfast with scrambled eggs.
Can You Freeze Huevos Rancheros?
If you don’t add the toppings, you can freeze huevos rancheros with chorizo. Don’t freeze the eggs, though. The sauce and toppings won’t freeze well, either, so leave them off and add them when you are ready to eat.
This easy huevos rancheros recipe will last for 1-2 months in the freezer as long as it’s tightly covered in an airtight container.
More Paleo Breakfast Recipes
- Paleo Banana Pancakes
- Banana Chocolate Protein Shake
- Grain-Free Paleo Cereal
- Even more paleo breakfast ideas here!
How To Make The Best Huevos Rancheros Recipe:
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How To Make The Best Huevos Rancheros Recipe
Learn how to make the best huevos rancheros recipe ever! Healthy, easy huevos rancheros with chorizo taste SO good, plus they're paleo and gluten-free.
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Ingredients for the Huevos Rancheros
- 1/2 lb Chorizo
- 1/2 medium White onion (chopped)
- 2 lb Potatoes (sliced thin)
- 1 medium Jalapeno (thinly sliced)
- 2 cloves Garlic (minced)
- Sea salt (to taste)
- Black pepper
- 1 tablespoon Adobo seasoning
- 1 tablespoon Italian seasoning
- 1 tablespoon Olive oil
- 4 large Eggs
- 3/4 cup Fresh tomatillo salsa (~1/2 the recipe)
Garnishes for serving
- Avocado (sliced)
- Lime wedges
- Fresh cilantro (chopped)
More TIPS about this paleo recipe in the post above!
Preheat your oven to 400 degrees F.
Heat a cast iron skillet over medium-high heat. Add the chorizo and cook for about 10 minutes, until browned and cooked through.
Meanwhile, wash and cut the potatoes into thin slices (I used a mandolin), and chop the onion, pepper, and garlic.
- Season potatoes with mixed herb and Adobo seasonings.
Once the chorizo is browned, leave the fat in the pan and add the onions and jalapeno, and cook over medium-low heat until softened.
Add potatoes, garlic and a tablespoon of olive oil. Turn up the heat to medium and cook for about 15 minutes, stirring occasionally, until potatoes are crispy. Season with salt and pepper.
If your potatoes aren't quite tender, turn the heat up to high, add about 1/8 cup of water to the pan, and cover to steam. Then, place in the oven to brown for a few minutes.
Fry or scramble your eggs to your liking. (I recommend sunny side up with a runny yolk!)
Top the chorizo/potato mixture with the fried eggs, tomatillo salsa, cilantro, lime, and avocado for serving.
Serving Size: 1/4 entire recipe
Note: The original recipe was made with feta cheese, which has been removed to make these paleo huevos rancheros. You can still see the feta in the older pics. If you can tolerate a little dairy, feel free to sprinkle with feta before baking.
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.