Huevos Rancheros with Butternut Tortillas, a wonderful paleo and nut free version of the classic Mexican breakfast!
When I was in my twenties in New York city, one of my favorite “hangover” breakfasts was Huevos Rancheros. It was actually my husband, (then boyfriend) who introduced me to the dish. Isn’t that romantic??
Anyway, Huevos Rancheros is simply fried eggs served over fried tortillas often topped with cheese. It is usually served with pico de gallo salsa, and other assorted Mexican condiments such as guacamole, refried beans, sour cream… You get the idea.
Now that I am eating (mostly) grain free, both wheat and corn tortillas are out for me. I have a nut sensitivity, and I have not found a nut-free, plaeo tortillas recipe that I like; so I had to bid farewell to my beloved Huevos Rancheros… until now!
After discovering “Bunoodles”, a.k.a Butternut Squash Noodles:
I started thinking of other ways that I could replace wheat products with this healthy vegetable. Butternut Squash is a great low glycemic carbohydrate. It’s packed with vitamin A, high in fiber and antioxidants, not to mention it’s really yummy!
I already posted that I like fried eggs with my Roasted Butternut Squash.
One night I had some Roasted Butternut Squash seasoned with cumin and chili powder, and BLAMO! It hit me that I should try to make Huevos Rancheros with Butternut Tortillas!! Brilliant right?? Okay.. okay, I know that you could just eat the fried eggs and Mexican condiments leaving out the tortillas altogether, but to me the idea of fried eggs without something to sop up the yolks, is just sad.
For this recipe I only used half of the butternut squash, the long cylindrical part of the squash, but you can save the round bulb for a different recipe, like Paleo Chili with Butternut Squash.
Can you tell that I like butternut squash?
This is more of a cooking method than a recipe. I’ll include instructions for making the “tortillas”, but I trust that you know how to fry eggs, top them with cheese (if you eat dairy), and serve them with pico de gallo, avocado, etc…
For this recipe you will need to use a mandolin slicer. Even with a very sharp knife and a steady hand, butternut’s dense flesh would be really hard to cut into thin slices. If you’re adventurous, (and strong) you could give it a go, but be careful that you don’t lose a finger. You could also use the blade attachment of a spiral slicer, but the slices they will have little lines down the middle like a washer between a nut and a bolt.
Oil the butternut slices, I used olive oil from my Misto sprayer. Season the fronts and backs of the butternut slices with salt and pepper and your favorite Southwest seasonings. Roast them in a 425-degree oven for ten minutes, then flip and cook for another ten minutes.
Fan the roasted butternut squash slices in circle on a plate and top with fried eggs and serve with your favorite Mexican condiments.
Note- you don’t have to be hungover to enjoy this dish!
- cylindrical end of a butternut squash, peeled
- fine grain sea salt and freshly ground pepper to taste
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 Tbs olive oil, or your favorite melted fat
- garnish each serving with chopped cilantro
- Preheat oven to 425 degrees.
- Peel the cylindrical end of a butternut squash. Using a mandolin, slice the butternut width wise. My squash yielded 40 slices.
- Toss the squash slices with olive oil and season with salt, pepper, cumin, and chili powder.
- Arrange the slices onto two oiled baking sheets. Do not overlap the slices or they will not brown.
- Roast the slices in a 425-degree oven for ten minutes, then flip the slices and cook for another ten minutes.
- For each serving, fan five-roasted butternut squash slices in circle on a plate, and top with two fried eggs. Garnish with cilantro.
- Serve with your favorite Mexican condiments such as: pico de gallo, crumbled queso fresco, and sliced avocado or guacamole.