Low Carb Huevos Rancheros with Cantina Salsa
This Low Carb Huevos Rancheros with Cantina Salsa is a healthy, flavorful twist on the classic Mexican breakfast. Eggs are gently poached in a rich, spiced tomato and salsa sauce, served on low-carb tortillas, and topped with fresh avocado, queso fresco, and cilantro. Perfect for a brunch or hearty breakfast that’s low in carbs but big on flavor!
Servings: 4 servings
Calories: 243kcal
Cost: Total Estimated Cost: $14.10 (serves 4, approximately $3.53 per serving)
Equipment
- Large Cast Iron Skillet
- A 12-inch cast iron skillet works perfectly for this recipe, allowing enough space for poaching all eight eggs in the sauce.
- Amazon Basics 12-Inch Cast Iron Skillet
- Lid for Cast Iron Skillet
- Since cast iron skillets don’t usually come with a lid, a universal lid will help simmer the eggs to perfection.
- Tough Glass Universal Lid for 10-12 inch Skillets
- Mixing and Prep Bowls
- A set of mixing bowls for prepping chopped ingredients like onion, bell pepper, garlic, and garnishes.
- Pyrex Glass Mixing Bowl Set
- Chef’s Knife and Cutting Board
- A quality chef’s knife and durable cutting board make chopping vegetables easy and efficient.
- Victorinox Fibrox Pro Chef’s Knife
- OXO Good Grips Cutting Board
- Garlic Press (optional, but handy if you prefer pressed garlic)
- This saves time if you’re not keen on finely mincing by hand.
- Zyliss Susi 3 Garlic Press
- Spatula and Slotted Spoon
- A silicone or wooden spatula for stirring and a slotted spoon for scooping each egg and tortilla to serve.
- OXO Good Grips Silicone Spatula
- OXO Good Grips Slotted Spoon
- Small Ladle or Sauce Spoon
- Useful for ladling the sauce over the eggs and tortillas.
- Norpro Stainless Steel Gravy Ladle
Ingredients
- 1 tbsp coconut oil
- 2 10 oz packages frozen onion and pepper blend
- 4 cloves garlic minced
- 1 jalapeño finely diced (remove seeds for less heat)
- 1 cup Desert Pepper Cantina Medium Salsa
- 1 cup tomato sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 8 large eggs
- 8 low-carb street taco-sized tortillas (optional)
- 1/2 cup queso fresco or Cotija cheese crumbled (optional)
- Fresh cilantro chopped (optional)
- Lime wedges for serving (optional)
Instructions
Prepare the Sauce:
- In a large skillet over medium heat, add the coconut oil. Once hot, add the frozen onion and pepper blend and sauté until softened, about 5 minutes.
- Add the minced garlic and diced jalapeño, cooking until fragrant, about 1 minute.
- Stir in the Cantina Salsa, tomato sauce, cumin, and oregano. Bring the mixture to a simmer and cook for about 5 minutes to blend the flavors.
Poach the Eggs in the Sauce:
- Make eight small wells in the sauce and crack an egg into each well.
- Cover the skillet with a lid and allow the eggs to simmer in the sauce over low heat until the whites are set but the yolks remain runny, about 5-7 minutes.
Prepare the Tortillas:
- While the eggs are poaching, lightly heat the low-carb street taco-sized tortillas in a skillet until soft and warm.
Assemble and Garnish (optional):
- Place each tortilla on a plate, then top with a poached egg and a generous spoonful of sauce.
- Garnish with queso fresco, fresh cilantro, and lime wedges.
Notes
- Nutrition Facts: Salt, pepper, and optional ingredients like tortillas, cilantro, and lime wedges aren’t included in the nutrition facts so that you can adjust these to your taste. If you're tracking macros or calories, don’t forget to add these extras to your tracker to stay on top of your goals. Enjoy making this dish your own!
- Egg Doneness: Adjust the simmering time depending on how you like your eggs. For runny yolks, check around 5-7 minutes. For firmer yolks, allow a few extra minutes.
- Salsa Flavor: Feel free to adjust the spiciness by choosing a mild or hot Cantina Salsa. This recipe uses a medium salsa for a balanced flavor with a hint of spice.
- Low-Carb Tortillas: Not all low-carb tortillas are created equal, so select a brand that suits your dietary needs and preferences. They are essential for keeping the dish low-carb while adding the traditional tortilla element.
- Make it Vegetarian: For a vegetarian version, you can skip the turkey sausage entirely or substitute with crumbled tofu seasoned with taco spices for added protein.
- Prep Ahead: You can prep the sauce base (onions, bell peppers, garlic, salsa, tomato sauce, and spices) up to a day in advance. Simply refrigerate and reheat in the skillet before adding the eggs.
- Storage and Reheating: Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm the eggs and sauce in a skillet over low heat, adding a splash of water if needed to prevent sticking.
- Garnishes: Fresh garnishes like cilantro, avocado, and lime wedges bring out the flavors and add brightness. If you’re preparing this dish for guests, set out these toppings for a custom finish.
- Nutrition Disclaimer: Nutrition information is automatically calculated using the WPRM recipe calculator and is intended as a general guide. Exact values may vary based on ingredient brands, measurements, and preparation methods. For precise tracking, please consult a registered dietitian or use your preferred nutrition calculator.
Nutrition
Calories: 243kcal | Carbohydrates: 20g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 939mg | Potassium: 656mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4730IU | Vitamin C: 14mg | Calcium: 113mg | Iron: 4mg