Huevos Rancheros Salad

Okay…it is not a true Huevos Rancheros. I had to make it Whole30 compliant and I was making it for just me. It was an experiment…and it was GOOD! I was licking the plate at the end.

Huevos Rancheros Salad:

  • 2-3 cups of salad greens (depends on how hungry you are. I did 2 cups and more meat!)
  • 1-2 lbs of grass fed ground beef (I made 2 to have leftovers.)
  • 1 red bell pepper, diced (Make it rough though. I wanted larger pieces.)
  • 1 green bell pepper, diced
  • 1 white onion, diced
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Chipolte powder
  • 1/2 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1/2 tsp Ancho chili powder
  • 2-4 eggs (depends on how hungry you are!)
  • 1/2 avocado, sliced
  • 1 vine tomato, diced
  • Cholula Hot Sauce!

Gather up all of your spices. Real quick, I have a few rules about spices:

  1. Do not talk about Fight Club!
  2. You can always add, but you can never take away.
  3. Remember: if you like it really spicy, make sure you are eating alone. Other people may not like it too spicy. Refer to rule #2 and spice it more on your own plate.

Dice your bell peppers, tomato, and onion. Keep them off to the side for now. They are in time-out. (A little note: If you are not doing Whole30 and you want to kick it up a notch, put the veggies in a bowl and add some Absolut Peppar or Patron to them. Let them soak for a little bit. Add the veggies with the alcohol to the beef!)

Start by browning your beef over medium-medium high heat. I like to go a little low and slow. It will still brown and I think it brings out some more flavor. Make sure you keep moving the beef around, so it does not burn!

Once the beef is browned, add all of your veggies. Make sure you keep stirring and while you are at it, make sure the fat is getting on the veggies!

Start adding all of your spices. Let that cook in for a little bit and make sure it really coats the beef and veggies. Now…like most chefs…take out a spoon and taste the meat. If it is too mild, add some spices. Make sure you review the rules first!

Let that simmer until the onions are translucent. (For you newer guys…you can see through them!)

Now….move everything to the side of the pan, but don’t spill any out of the pan.

Crack your eggs and add them to the side of the pan that is vacant. If they are in some of the fat, GOOD!

Make them over easy, so you have some of the yolk in the salad.

While the eggs are finishing, get a plate and put the salad mix (Spinach, Spring Mix, Baby Romaine, whatever!) in a pile.

Add the meat and veggie mixture to the salad.

Put the eggs on top of the meat and veggie mix.

Put the sliced avocado on top.

Sprinkle some Cholula on top of that.

Grab a fork, throw your arm down to guard your plate, and dig in!

Let me know what you think…




  1. omg that looks delish!! sharing on FB 😀

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