If you prefer fried eggs to poached in this Paleo recipe, fry the eggs separately in a little coconut oil and then top them with the ranchero sauce.
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Preparation time: 10 minutes
Cook time: 20 minutes
Yield: 4 servings
1/2 tablespoon coconut oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa
1/4 teaspoon cayenne pepper
Two 14.5-ounce cans diced fire-roasted tomatoes
One 6-ounce can diced green Anaheim chiles
1 canned chipotle chile in adobo sauce, chopped
Salt and ground black pepper to taste
8 fresh eggs
Garnishes: minced fresh cilantro, diced avocado, fresh lime juice (optional)
Heat a large skillet over medium-high heat and add coconut oil. When it’s melted, add the onion and sauté until translucent, about 5 minutes.
Add the garlic, cumin, cocoa, and cayenne pepper; cook until fragrant, about 30 seconds.
To the pan, add the tomatoes, green chiles, and chipotle chile. Stir to combine, taste, and season with salt and black pepper.
Bring to a boil, and then reduce heat to simmer and cook until slightly thickened, about 15 minutes.
Working in batches, if necessary, carefully purée the sauce in a food processor or blender. Return to the skillet.
With the back of a large spoon, make eight shallow wells in the sauce. Break an egg into a cup, and then carefully pour the egg into the well in the sauce; repeat with the rest of the eggs.
Sprinkle each egg with salt and pepper, and then cover the pan and cook over medium-low heat until the eggs are cooked: 4 to 5 minutes for runny yolks, 6 to 7 minutes for set yolks.
Serve immediately, dividing the sauce and eggs among four plates. Sprinkle with cilantro, avocado, and a squeeze of lime juice.
Per serving: Calories 235 (From Fat 108); Fat 12g (Saturated 5g); Cholesterol 372mg; Sodium 837mg; Carbohydrate 15g; Dietary Fiber 3g; Protein 15g.