Huevos Rancheros

A tasty, satisfying, and wholesome dish for the entire family, packed with vegetables and farm-fresh eggs. An excellent option for a large breakfast gathering.

PREP TIME: 15 MIN | COOKING TIME: 10 MINUTES | TOTAL TIME: 25 MINUTES | SERVINGS: 4-6 | CUISINE: MEXICAN

Ingredients

• 10-12 eggs

• 1 medium onion, finely chopped

• 1 red bell pepper, deseeded and finely chopped

• 2 bunches of spring onions or 1 leek, finely chopped

• 1/4 cup cilantro, finely chopped

• 1 tbsp of each - cumin, coriander and chilli powder

• 1/2 tbsp paprika

• 1 tsp Celtic or Himalayan Pink Salt

• 1 tsp pepper

• 4 cloves minced garlic

• 1/4 cup coconut milk or yogurt for extra creaminess is desired

• 1/2 cup shredded cheese

• 1 drop doTerra Lemon Essential Oil

• 1 drop doTerra Oregano Essential Oil

Instructions

• In a large cast iron or stainless-steel skillet, sautè the onion until clear and slightly browned.

• Add the spring onions/leeks until a little soft, but not too soft

• Add the tomatoes, garlic and spices and cook for just a few minutes

• Add the essential oils - 1 drop of each and then taste. This step is very important.

• Add the eggs and cook until desired consistency is reached. (I prefer my eggs slightly runny)

• Top with the grated cheese

• Serve right out of the skillet.

The tomatoes are not necessary—I've prepared it without them before, and it remains tasty. You can also include a few slices of avocado!