Cilantro Lime Huevos Rancheros w/ a Twist



There’s a special place in my heart for Tex-Mex. And no dish energizes the start of my day more than this herb-loaded classic. I use Cauliflower Cilantro Lime Rice (that my Twist ;-) as a healthy and nutritious low-carb alternative to beans or white rice.

Keto Low Carb Low Glycemic Gluten Free


Prep Time: 10 mins | Total Time: 25 mins | Makes 4 Servings

Ingredients:

  • 2 tablespoons olive oil

  • 4 ounces chorizo

  • 1 teaspoon cumin

  • 1/2 red onion chopped

  • 4 tablespoons green chilies

  • 1 small Jalapeño (de-seeded and chopped)

  • 1 medium tomato minced

  • 2 cups cauliflower rice (or cauliflower flowerets)

  • 1/4 cup cilantro chopped

  • 2 fresh limes, cut in half

  • 3 large eggs

  • 1 cup romaine lettuce shredded

  • 2 ounces queso fresco crumbled

Serve with: 4 low carb tortillas (or cauliflower tortillas) *Whole Wheat optional

Garnish: Avocado slices, fresh lime, cilantro, optional ranchero sauce or salsa


Cooking Instructions:

Tortillas:

  1. Over medium heat in a non-stick pan, heat the low-carb tortillas in olive oil until crispy (flipping once). Place on a paper towel or cooling rack. Option to cut into chip size triangles or leave whole to make tacos


Huevos Rancheros:

  1. Heat 1 tablespoon olive oil in a skillet over medium heat, add chorizo and cumin and cook thoroughly.

  2. Add chopped onions, cook for 2 minutes, add the green chilies, chopped jalapeño, and tomatoes. Cook 2 minutes. Set aside with foil and keep warm.

  3. Add cauliflower rice. Cook until soft, add cilantro, squeeze fresh lime over top. Set aside with foil and keep warm.

  4. Add 1/2 tablespoon oil, add the eggs to your pan and cook over-easy.

  5. On large serving plate, spread lettuce to cover, add chorizo mixture, then cauliflower rice, then eggs. Top with queso fresco. Serve with tortillas or chips

© 2019 Kelly Von Schleis