Ranchero Shrimp Skillet with Rice and Soft Eggs

Ingredients

• 12 oz oz shrimp, peeled and deveined
• 3/4 cup cup basmati rice
• 1 can (14.5 oz) can canned diced tomatoes
• 3 large eggs
• 1/2 medium, diced yellow onion
• 3 cloves cloves, minced garlic
• 2 tbsp tbsp avocado oil
• 1 tsp tsp chipotle chili powder
• 1 tsp tsp ground cumin
• 1/4 cup cup, chopped fresh cilantro
• 1 whole, juiced lime
• 1/2 tsp tsp salt
• 1.5 cups cups water

Instructions

1. 1

   Rinse the basmati rice, then combine with 1.5 cups water and a pinch of salt in a saucepan. Bring to a boil, cover, and simmer on low for 15 minutes. Rest off heat, covered, 5 minutes, then fluff.

2. 2

   Heat 1 tbsp avocado oil in a large skillet over medium heat. Add the diced onion and cook 4 minutes until soft.

3. 3

   Add the minced garlic, chipotle chili powder, and ground cumin; stir 30 seconds until fragrant.

4. 4

   Pour in the canned diced tomatoes with their juices and 1/4 cup water. Simmer 8 minutes until slightly thickened, then season with salt.

5. 5

   Stir the shrimp into the sauce and cook 3-4 minutes, until pink and opaque.

6. 6

   Push the shrimp mixture to one side of the skillet. Add the remaining 1 tbsp avocado oil to the empty side, crack in the eggs, and cook 3-4 minutes until the whites are set but yolks are soft.

7. 7

   Squeeze the lime juice over the skillet and scatter the chopped cilantro on top.

8. 8

   Serve the shrimp and sauce over the rice with the eggs on top.