Eggcellent Huevos Rancheros


1 teaspoon extra-virgin olive oil

¼ cup cubed avocado

4 large eggs

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 Cojita cheese


  • Add the olive oil to a small saucepan. Add the diced onion and sauté over medium heat for about 5 minutes. Add the minced garlic and cook for 1 minute. Add the tomato sauce, chopped chipotle pepper, 1/4 teaspoon lime juice, 1/2 teaspoon salt, chili powder, and cumin. Cook over medium-low heat for 20 minutes. Transfer to a blender and add the 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 the butter in a small sauté pan over medium-high heat. Add a tortilla and cook for 1 minute. Reduce the heat to medium. Crack an egg in a small bowl and then gently slip it onto the middle of the tortilla so that the yolk fits in the hole. Sprinkle a pinch of salt over the egg. Cover and cook for 2 minutes. Carefully flip the tortilla over and cook for a few seconds. Transfer to a plate. Repeat the process with the remaining butter, tortillas and eggs.
  • Serve each egg-in-a-tortilla with the ranchero sauce, cubed avocado, Cotija cheese, and remaining cilantro leaves.