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

Ingredients

• 1 bag spinach
• 8 eggs
• 2 cups canned crushed tomatoes
• 1/2 onion
• 3 cloves garlic
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice(optional)

Instructions

1. 1

   Make sauce: Finely dice onion. Mince garlic. Heat olive oil in a skillet over medium. Sauté onion until translucent, 4–5 minutes. Add garlic and cook 30 seconds.

2. 2

   Season: Stir in chili powder, cumin, smoked paprika, salt, and pepper for 30 seconds to bloom spices.

3. 3

   Simmer: Add crushed tomatoes and simmer uncovered until thickened, 10–12 minutes. Stir occasionally; add a splash of water if too thick.

4. 4

   Wilt spinach: Add spinach to the sauce and cook until wilted, 2–3 minutes.

5. 5

   Poach/fry eggs: Make 8 small wells in the sauce. Crack eggs into wells. Cover and cook on low until whites set and yolks reach your preferred doneness, 6–9 minutes.

6. 6

   Finish: Drizzle lime juice if using. Serve straight from the skillet.