Total Time: 25 minutes Serves: 4
1 cup vegetable or olive oil, plus extra as needed
1 large yellow onion, diced
5 large tomatoes, diced
2 Serrano chilies, stemmed and roughly chopped
2 cloves garlic, chopped
½ cup roughly chopped fresh cilantro, plus sprigs to
garnish
8 fresh corn tortillas
8 fresh extra large organic eggs
1 avocado, peeled and sliced ½-inch thick
1. Heat 2 tablespoons oil in a medium pot over medium
heat. Add onions, tomatoes, chilies, garlic and cilantro.
Cook until vegetables reduce by half, about 10 minutes.
Use a blender or food processor to purée sauce until
smooth and then return to pot. Gently simmer over low
heat until sauce thickens slightly, about 10 minutes. If
sauce looks dry, add splashes of water. Season with salt
to taste.
2. Meanwhile, pour remaining oil into a medium pan set
over medium heat. Once warm, drop tortillas into pan, two
at a time, and lightly fry both sides until soft and pliable
but not browned, about 30 seconds. Set cooked tortillas
aside on a plate.
3. In the same oil over medium-low heat, fry eggs, 2 at a
time, until whites set but yolks remain a little runny, about 2½
minutes total. While frying, baste yolks with oil, and
season with salt. Add more oil as needed between
batches.
4. To serve, place two fried tortillas on each plate. Top
with two fried eggs and pour warm tomato sauce over
everything until only yolks show through. Season yolks
with a pinch of salt and top with avocados. Season
avocados with salt, and garnish with cilantro sprigs.
You can also drizzle each plate wth queso fresco (mild, fresh, soft, and slightly tangy white cheese), some chopped green onions, and salt and pepper to taste.