- 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
- 1/2 cup roughly chopped fresh cilantro, plus sprigs to garnish
- 8 fresh tortillas
- 8 fresh organic eggs
- 1 avocado, peeled and sliced 1/2-inch thick
Adapted from wsj.com
.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.
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.
In the same oil over medium-low heat, fry eggs, 2 at a time, until whites set but yolks remain runny, about 1½ minutes total. While frying, baste yolks with oil, and season with salt. Add more oil as needed between batches.
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.