drowned spicy mexican eggs
2 pounds tomatoes coarsely chopped
¼ cup fresh cilantro plus more for garnish coarsely chopped
¼ medium yellow onion coarsely chopped
2 cloves garliccoarsely chopped
1 teaspoon chipotle powder
2 tablespoon canola or vegetable oil
4 large eggs
4 corn tortillas toasted
1 ripe Hass avocado peeled pitted and sliced
½ 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.