I’m lucky to have a hubby who can throw together some simple and tasty paleo meals for the two of us when I get a little burned out from all the cooking.
This recipe is one of hubby’s breakfast creations he likes to call the Lazy Man’s Southwest Breakfast. (When you check out the recipe you’ll understand why…it’s that easy!)
It reminds me of a simple and spicy huevos rancheros – without the cheese of course to keep it paleo.
I gotta say, it’s a real eye-opener in the morning!
He likes things pretty spicy, so he made this dish with Hatch chilis which are in-season right now. You might want to opt for a milder chili pepper…maybe a pepperoncini, banana, Sonora, Sante Fe Grande, Anaheim or something like that. If you go with the Hatch chili, you can make it a whole lot milder just by scraping out the seeds before cooking.
The recipe is about right for two people…but of course you can just bump up the ingredients to feed more. If you’re serving a larger crowd, the skillet’s going to get pretty crowded with more than a few eggs. I’d suggest transferring all the sautéed ingredients to a 13″ x 9″ baking dish where you’ll have extra room to add 6 to 8 eggs before you slide it into the oven for 10 minutes to finish up. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-1424faf’]
And you can easily make this one more of a fancy-pants breakfast…just top it with thinly sliced scallions, some minced cilantro, and scatter around some avocado slices to replace the missing cheese.
So if you’re looking for something a little different for breakfast, I suggest you try my guy’s Southwest breakfast. It’s an easy one to tweak however you like…and it comes together really quick.
I talked the hubs into shooting a quick video early one morning to show you just how it’s done. Make my hubby happy, and give this one a try soon!
Lazy Man’s Southwest Breakfast – The Hub’s Quick Demo Video
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Ingredients
- 1/2 onion, chopped
- 1 Hatch chili pepper, sliced (remove seeds for less heat)
- 1 clove of garlic, minced
- 2 cans of diced tomatoes (14.5 oz each), drained
- 1 Tbsp lime juice (1/2 lime, squeezed)
- 2 eggs
- Salt and pepper to taste
- 2 Tbsp olive oil or similar for sautéeing
- scallions, cilantro and avocado slices
- Oven-proof skillet
Instructions
- Add 2 tablespoons of olive oil to an oven-proof skillet oven medium heat
- Add Hatch chili slices (or any other pepper) and onion to the hot skillet
- Sauté peppers and onions about 3-4 minutes, or until slightly tender
- Next add minced garlic clove to the skillet, and stir in
- Add 2 cans of DRAINED diced tomatoes (about 14.5 ounces each) to the skillet. IMPORTANT: Be sure and drain these well first with a strainer and pressing down with a spoon to remove excess liquid!
- Start pre-heating your oven about now to 350º F
- Simmer tomatoes in skillet along with other ingredients about 3-4 minutes, stirring frequently
- Next add lime juice to skillet, and stir in
- Push mixture aside to form 2 round divots to hold the eggs
- Crack 2 fresh eggs, one in each hole. Season eggs with salt and pepper
- Immediately transfer oven-proof skillet to pre-heated 350º F oven. Bake ONLY until the egg whites begin to set. About 10 minutes, maybe up to 15 minutes – check on the eggs while they bake
- Remove skillet from oven and tent loosely with aluminum foil for about 5 minutes
- Scoop up with spatula and enjoy!
