Huevos Rancheros with Gluten-Free Tortillas

Ingredients

• 8 count Corn Tortillas
• 4 count Large Eggs
• 1 28 oz can Canned Diced Tomatoes
• 1/2 medium Onion
• 1 small Jalapeño
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 cup Fresh Cilantro
• 1 medium Avocado

Instructions

1. 1Finely chop the 1/2 medium onion and the 1 small jalapeño. Mince the 2 cloves garlic.
2. 2Heat the 2 tablespoons of olive oil in a 10-inch skillet over medium heat, which is 350°F (175°C). Add the chopped 1/2 medium onion and the chopped 1 small jalapeño. Cook, stirring often, for 5 minutes, or until they are softened and the onion looks slightly see-through.
3. 3Add the minced 2 cloves garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Cook for 1 minute more, stirring constantly, until you can smell the spices.
4. 4Pour the entire 1 28 oz can of diced tomatoes into the skillet. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5While the sauce is simmering, heat a separate non-stick skillet over medium-high heat, which is 375°F (190°C). Lightly fry the 8 count corn tortillas, one at a time, for about 1 minute per side, until they are lightly golden and slightly crispy. Transfer them to a plate lined with paper towels.
6. 6In the same skillet used for the sauce, or a clean one, fry the 4 large eggs over medium heat, which is 325°F (160°C), until the whites are set and the yolks are cooked to your preference (about 2-3 minutes for sunny-side up).
7. 7To assemble, place two crispy corn tortillas on each of the four plates. Top each stack of tortillas with one fried egg. Spoon the warm tomato sauce generously over the eggs.
8. 8Garnish each plate with 1/4 cup fresh cilantro and slices from the 1 medium avocado. Serve immediately.

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