| 2 |
lbs. |
tomatoes, coarsely chopped |
| 1/4 |
cup |
fresh cilantro, plus more for garnish, coarsely chopped |
| 1/4 |
med. |
yellow onion, coarsely chopped |
| 2 |
|
cloves garlic, coarsely chopped |
| 1 |
tsp. |
chipotle powder |
| 1 |
Tbsp. |
canola or vegetable oil |
| 1/8 |
tsp. |
kosher salt |
| 4 |
large |
eggs |
| 4 |
|
6-inch corn tortillas, toasted |
| 1 |
|
ripe Hass avocado, peeled, pitted, and sliced |
| 1/2 |
cup |
crumbled queso fresco |
- In a blender or food processor, puree the tomatoes, cilantro, onion, garlic, and chipotle powder, adding a little bit of water as needed. Puree until you have a thin sauce.
- Heat a medium skillet over medium-high heat. Add the cooking oil to the pan and heat until shimmering. Add the tomato sauce—be careful because it will spatter—and boil, stirring occasionally, until slightly thickened, about 3 minutes. Season with salt.
- One at a time, crack each egg into a ramekin and slowly add the egg to the sauce. Continue with the other eggs. Turn the heat down to low, cover, and cook for about 6 to 7 minutes for eggs with soft yolks or 10 minutes for fully cooked eggs.
- For each serving, place a tortilla on a plate; top with an egg and a quarter of the sauce. Top each with avocado slices and a sprinkle of the cilantro and queso fresco.
Variations: Poach the eggs in jarred salsa verde and top them with some sliced avocado. When fresh, ripe tomatoes are out of season, substitute one 28-ounce can of crushed tomatoes.
