Huevos Rancheros with Avocado Crema

Ingredients

• 8 Corn Tortillas
• 4 Large Eggs
• 1 can Diced Tomatoes
• 1/2 Diced Onion
• 1 Jalapeno
• 2 cloves Garlic
• 1/2 cup Chicken Broth
• 1 Avocado
• 2 tablespoons Lime Juice
• 1/4 cup Cilantro
• 2 tablespoons Olive Oil
• to taste Salt
• to taste Pepper

Instructions

1. 1Prepare the tomato-chili sauce: Heat 1 tablespoon of the olive oil in a 10-inch skillet over medium heat (350°F / 175°C). Add the 1/2 diced onion and 2 minced cloves of garlic and cook, stirring occasionally, until the onion is softened, about 5-7 minutes. Add the 1 can diced tomatoes, 1 chopped jalapeno (seeds removed for less heat), 1/2 cup chicken broth, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally, until the flavors have melded.
2. 2Prepare the avocado crema: While the sauce simmers, combine 1 mashed avocado, 2 tablespoons lime juice, 1/4 cup chopped cilantro, and a pinch of salt in a blender or food processor. Blend until completely smooth. If the crema is too thick, add 1 tablespoon of water at a time until it reaches a smooth, drizzleable consistency.
3. 3Warm the tortillas: Add the remaining 1 tablespoon of olive oil to a separate 10-inch skillet and heat over medium-high heat (400°F / 200°C). Carefully place 4 of the 8 corn tortillas in the hot oil, one at a time, and fry for about 30-60 seconds per side, until they are lightly golden and slightly softened. Remove the tortillas from the skillet and place them on a plate lined with paper towels. Repeat with the remaining 4 corn tortillas.
4. 4Fry the eggs: In the same skillet used for the tortillas, crack the 4 large eggs into the pan, being careful not to break the yolks. Cook over medium heat (350°F / 175°C) for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your preference (sunny-side up, over easy, etc.). Season the eggs with a pinch of salt and pepper while they cook.
5. 5Assemble the Huevos Rancheros: Place two of the warmed corn tortillas on each of the four serving plates. Top each stack of tortillas with two of the fried eggs. Spoon a generous amount of the warm tomato-chili sauce over the eggs. Finish each plate with a dollop of the avocado crema. Garnish with extra cilantro if desired.
6. 6Serve the Huevos Rancheros immediately.

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