Mexican Breakfast Huevos Rancheros (Low-Carb, No Tortillas)

Ingredients

• 8 large Eggs
• 10 oz Spinach
• 1 14.5 oz can Canned diced tomatoes
• 2 tbsp Tomato paste
• 0.5 medium Onion
• 2 cloves Garlic
• 2 tsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Smoked paprika(optional)
• 0.25 cup Cilantro(optional)
• 2 tbsp Neutral oil
• 0.5 tsp Salt
• 1 tsp Black pepper

Instructions

1. 1

   Chop onion and mince garlic.

2. 2

   Heat oil in a skillet over medium heat. Cook onion until soft, 4–5 minutes.

3. 3

   Add garlic and stir 30 seconds.

4. 4

   Stir in chili powder, cumin, and smoked paprika (if using) for 30 seconds.

5. 5

   Add diced tomatoes and tomato paste with 2–3 tbsp water. Simmer 10–12 minutes until thickened. Season with salt and pepper.

6. 6

   Meanwhile, wilt spinach in a separate pan or in the same pan with a splash of water until just soft, 2–3 minutes.

7. 7

   Make 8 wells in the sauce and crack eggs into them (or poach eggs separately and add). Cover and cook gently until whites set and yolks are jammy, 4–6 minutes.

8. 8

   Serve eggs over spinach, spooning sauce on top. Garnish with cilantro (optional).