Ingredients:

  • 2 cups (480ml) crushed tomatoes
  • 1/2 cup (60g) white onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5ml) vegetable oil
  • 1 jalapeño (15g), seeded and minced
  • 1/2 tsp (3g) ground cumin
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 8 corn tortillas (160g)
  • 8 large eggs
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (60g) queso fresco, crumbled
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 medium avocado (150g), sliced
  • 1 lime (30ml), cut into wedges

Instructions:

  1. Heat 1 tsp (5ml) of oil in a saucepan over medium heat. Sauté the onion and jalapeño until translucent and smelling sweet, then add the garlic for 30 seconds until it becomes fragrant.
  2. Stir in the crushed tomatoes, cumin, salt, and pepper. Simmer on low for 10 minutes until the sauce thickens and looks velvety. Note: Don't rush this; the reduction is where the flavor lives.
  3. While the sauce simmers, heat vegetable oil in a cast iron skillet over medium high heat. According to [Serious Eats](https://www.seriouseats.com), oil temperature is the most critical factor for achieving a crisp fry without absorbing too much grease.
  4. Fry each corn tortilla for about 30-60 seconds per side until golden brown and slightly puffed. Drain on paper towels immediately. Note: If they puff up like balloons, your oil is perfect.
  5. In the same skillet, crack the eggs. Cook sunny side up or over easy until the whites are completely set and opaque, but the yolks remain liquid. Season with a pinch of salt.
  6. Place two crispy tortillas on each plate.
  7. Spoon a generous amount of the warm sauce over the tortillas. Wait for it to seep slightly into the edges but not soak the center.
  8. Carefully slide two eggs on top.
  9. Finish with crumbled queso fresco, avocado slices, and a sprinkle of fresh cilantro. Serve immediately with lime wedges.