Scd Gluten Free Huevos Rancheros
Wake up your taste buds with this vibrant and wholesome SCD Gluten-Free Huevos Rancheros, a delicious twist on a classic Mexican breakfast dish. Featuring perfectly cooked sunny-side-up eggs atop zucchini tortillas, this recipe combines a rich, homemade tomato sauce infused with garlic, red onion, cumin, and optional jalapeño for a hint of spice. Naturally grain-free and Specific Carbohydrate Diet (SCD) compliant, these huevos rancheros are topped with fresh avocado slices, cilantro, and a squeeze of lime for a bright and flavorful finish. Ready in just 35 minutes, this hearty, nutrient-packed dish is perfect for a healthy breakfast, brunch, or even a quick dinner option. Whether you adhere to a gluten-free or SCD lifestyle, this meal is sure to satisfy!
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Recipe Information
Ingredients
- 4 large Eggs
- 4 Zucchini tortillas (SCD-friendly)
- 2 tablespoons Olive oil
- 4 medium, diced Tomato
- 1 small, finely chopped Red onion
- 2 cloves, minced Garlic
- 1 small, finely chopped Jalapeño (optional)
- 2 tablespoons, chopped Cilantro
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 large, sliced Avocado
- 2 Lime wedge
Instructions
Prepare the zucchini tortillas by following an SCD-friendly recipe or using pre-made ones if available. Wrap them in foil and keep warm in a low-temperature oven (200°F).
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped red onion and garlic, and sauté for 2-3 minutes, until fragrant and softened.
Add the diced tomatoes and jalapeño (if using) to the pan. Stir in the ground cumin, paprika, sea salt, and black pepper. Simmer the mixture for 10 minutes, stirring occasionally, until the tomatoes break down and create a rich, chunky sauce.
While the sauce simmers, heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook sunny-side up until the whites are set but the yolks are still runny, about 4-5 minutes. For firmer yolks, cover the skillet with a lid for an additional 1-2 minutes.
Assemble the Huevos Rancheros by placing a zucchini tortilla on each plate. Spoon the tomato sauce generously over the tortillas.
Place two sunny-side-up eggs on top of each tortilla. Garnish with fresh cilantro, avocado slices, and a squeeze of lime juice.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 7536 mg | 328% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 52.1 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 312 mg | 24% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3035 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
