Eggcellent Huevos Rancheros Yield 3 servings Time 20 minutes Give brunch a zesty Mexican punch with this flavor-forward favorite. The tangy, spicy sauce and bright, fresh toppings top off the satisfying egg and tortilla foundation perfectly. INGREDIENTS 4 Happy Eggs 1 teaspoon extra-virgin olive oil ¼ cup cubed avocado 1 tablespoon unsalted butter, divided 4 small white corn tortillas 3/4 cup chicken broth 2 tablespoons fresh cilantro leaves, divided ½ teaspoon honey ¼ teaspoon ground cumin ½ teaspoon chili powder 3/4 teaspoon fine sea salt, divided ½ teaspoon lime juice, divided ½ chipotle pepper in adobo sauce, chopped 1 (15-ounce) can no-salt-added tomato sauce 2 garlic cloves, minced 3 tablespoons finely diced yellow onion 1 tablespoon crumbled Cotija cheese DIRECTIONS Add olive oil to small saucepan. Add diced onion and sauté over medium heat for about 5 minutes. Add minced garlic and cook for 1 minute. Add tomato sauce, chopped chipotle pepper, 1/4 teaspoon lime juice, 1/2 teaspoon salt, chili powder and cumin and cook over medium-low heat for 20 minutes. Transfer to blender and add remaining lime juice, honey, 1 tablespoon cilantro leaves and chicken broth. Season with salt to taste. Using a 2 1/4-inch round cutter, cut a hole in the middle of each tortilla. Melt a small amount of butter in a small sauté pan over medium-high heat. Add a tortilla and cook for 1 minute. Reduce heat to medium. Crack an egg into a small bowl and gently slip it onto the middle of a tortilla so the yolk fits in the hole. Sprinkle a pinch of salt over the egg. Cover and cook for 2 minutes. Carefully flip the tortilla and cook for a few seconds. Transfer to a plate. Repeat the process with remaining butter, tortillas and eggs. Serve each egg-in-a-tortilla with ranchero sauce, cubed avocado, Cotija cheese and remaining cilantro leaves. BACK TO RECIPES Recommended Recipes ROCKY SUNRISE BACON & EGG BURGER EGGCELLENT HUEVOS RANCHEROS