I love huevos rancheros, but I wanted to put a different spin on it, while making it low-carb and keto-friendly. I saw Gordon Ramsay’s version of it on YouTube, but thought I could take it a little further, making my own adjustments. The big one is using fried panela cheese as the base instead of a tortilla. I’m pretty happy with how it turned out. Be warned; this is not a quick an easy brunch. It’s more of a decadent meal for when you want to impress.
Keto Huevos Rancheros with Fried Panela Recipe
Ingredients:
- Two 6” keto tortillas
- Two 6”round or oval slices of fried panela cheese, (½ cm thick)
- 3 tablespoons avocado oil, divided
- ¼ cup yellow onion, diced
- ½ cup green pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 teaspoons smoked chipotle sauce or purée
- ½ cup chorizo sausage, cooked and crumbled
- 1 cup canned tomatoes, diced
- ½ cup black soy beans, drained and rinsed
- Sea salt and freshly ground black pepper (to taste)
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 4 large eggs
- 1 tablespoon unsalted butter
- 1 small avocado, rubbed with lime juice and sliced
- 2 tablespoons cojita cheese, crumbled
- ¼ cup fresh cilantro, chopped
Directions:
Start by making your keto tortilla and fried panela so they are ready to go when needed. You can re-warm them when it’s time to plate the dish.
Heat a medium sauce pan to medium heat. Add 2 tablespoons avocado oil then add onions and green peppers with a sprinkle of salt and saute until softened. Stir in the garlic until fragrant, around 1 minute. Stir in cumin and chipotle sauce until fragrant. Stir in chorizo sausage util heated through. Add canned tomatoes and cook until reduced, using a wooden spoon to break up the tomatoes around 3-4 minutes. The sauce should be thick and chunky. Remove from heat, cover and keep warm.
Heat a small skillet to medium heat. Add ½ tablespoon avocado oil then add black soy beans. Season with salt and pepper to taste. Add lime zest and lime juice. Toss until heated through, around 1 minute. Remove from heat.
Heat a non-stick frying pan to medium-low heat. Add ½ tablespoon avocado oil. Crack all four eggs into the pan then break up the butter into a few pats and spread them around the outsides of the eggs. Sprinkle salt and pepper over the yolks to taste. Lift the pan off the stove and tilt it. Use a spoon to scoop up the melted butter and pour it over the eggs to baste them. Remove the pan from heat, but leave the eggs on it to continue cooking.
Warm your tortillas and fried cheese up on a hot pan. Take a spoonful of the beans and add to each tortilla, rolling it up. Place it on the plate.
Add a slice of fried cheese to each plate and add a generous spoonful of sauce over each. Now sprinkle a few more beans around the fried cheese. Add two eggs to each plate, placing the so that one is over the fried cheese and the other overlaps it. Add a few more beans over the eggs and a bit more sauce to each plate. Scatter the sliced avocado over top of the eggs. Top with crumbled cotija cheese and cilantro and serve. *Tip: Use the rolled tortilla to dip in the egg yolks.
Did you try this keto huevos rancheros with fried panela recipe out? I know it's a bit of a handful, but it's so worth it! If you do make it, please let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. :)
