Mexican Huevos Rancheros Skillet with Spinach (Low-Carb)

Ingredients

• 8 large Eggs
• 8 oz Spinach
• 2 tbsp Olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 28 oz Canned crushed tomatoes
• 2 tbsp Tomato paste
• 2 tsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• to taste Salt(optional)
• to taste Black pepper(optional)
• 1 tbsp Lime juice(optional)

Instructions

1. 1

   Sauté base: heat olive oil in a skillet over medium. Add diced onion and cook until soft and lightly browned, 6–8 minutes.

2. 2

   Bloom spices: add garlic, chili powder, cumin, and smoked paprika. Stir 30–60 seconds until fragrant.

3. 3

   Build sauce: add crushed tomatoes and tomato paste. Simmer 12–15 minutes until thickened. Season with salt and pepper. Stir in lime juice if using.

4. 4

   Add spinach: stir spinach into the sauce and cook 2 minutes until wilted and integrated.

5. 5

   Poach eggs: make 8 small wells in the sauce (or 4 larger). Crack eggs into wells. Cover and cook on low until whites set but yolks remain runny (about 6–8 minutes).

6. 6

   Serve: spoon sauce and eggs into bowls. Eat immediately for best yolk texture.