![](https://www.wholelifechallenge.com/wp-content/uploads/2018/04/RancheroChickenEggsRecipeWLC.jpg)
Mornings can be hard. What makes them better? Combining delicious, fluffy eggs with chicken, veggies, and spices to create an (easy-to-make) explosion of flavor and texture. Please, meet our ranchero chicken and eggs!
This ranchero chicken and egg recipe is my unique take on huevos rancheros. I use scrambled eggs instead of a fried egg. This is perfect for people who don’t like runny yolks or prefer the texture of scrambled eggs. (It’s also way easier when you’re not quite awake yet.)
![Ranchero Chicken and Eggs](https://www.wholelifechallenge.com/wp-content/uploads/2018/04/RancheroChickenEggsRecipeWLC-350x200.jpg)
Ranchero Chicken and Eggs
This recipe combines fluffy eggs with chicken, veggies, and spices into an explosion of flavor and texture.
Ingredients
- 1 lb organic chicken thighs
- 5 oz organic crushed tomatoes
- 2 tbsp avocado oil separated
- 1/2 cup onions chopped
- Salt and pepper to taste
- 8 eggs
- 1/4 cup fresh cilantro chopped
Instructions
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In a large skillet on medium to high heat, add 1 tbsp avocado oil and sear the chicken thighs. Salt and pepper each side of the chicken. Cook for 5-6 minutes each side.
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Remove the thighs and slice the meat from the bone.
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Combine cooked meat with crushed tomatoes and onions. Cook until onions are translucent.
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Crack eggs into a bowl and whisk together.
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Add 1 tbsp of avocado oil to a separate skillet on medium heat and add the whisked eggs to skillet. Cook until scrambled.
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Serve eggs with chicken thigh, tomato, and onion mixture.
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Top with cilantro and enjoy!