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1
To make the tomato sauce: Heat the olive oil over medium heat in a small saucepan.
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2
Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes.
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3
Stir in the chili powder, cumin, and oregano.
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4
Cook, stirring, until fragrant, 1 to 2 minutes.
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5
Stir in the tomato sauce and season, to taste, with salt and pepper.
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6
Stir in the stock, bring to a boil, then adjust the heat so the sauce is simmering.
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7
Cook, stirring occasionally, until the sauce is lightly thickened, about 15 minutes.
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8
Set the rack about 4 inches from the broiler and preheat the broiler.
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9
Cook the chorizo in a medium skillet over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes.
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10
Drain on paper towels and set aside
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11
Cut the avocados in half, remove the pit and peel the halves.
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12
Cut each half lengthwise into 6 thin slices.
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13
Toss together in a medium bowl with the lime juice.
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14
Divide the chorizo among 6 oven-proof, individual serving casseroles, about 5 1/ 2-inches wide by 1-inch deep.
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15
Cover the chorizo in each casserole with 4 thin slices of avocado.
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16
To cook the eggs: Spray a frying pan or griddle with the vegetable cooking spray and heat over medium heat.
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17
Add as many eggs as will fit without touching and cook until the underside of the eggs is set, about 1 minute.
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18
Reduce the heat to low and cook until the whites are completely set, about 3 minutes.
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19
Place 2 eggs on top of the avocado in each casserole.
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20
Repeat with the remaining eggs.
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21
Divide the tomato sauce among the 6 casseroles, topping the eggs with a thin, even layer of sauce.
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22
Sprinkle the cheese over the sauce, dividing it evenly.
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23
Broil just until the cheese melts, about 1 minute.
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24
Top each casserole with a teaspoon of crema and sprinkle the chopped cilantro over the cream.
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25
Pass the remaining crema separately.
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26
Cook's Notes: Crema Mexicana is a mildly acidic dairy product with a consistency that makes it perfect for drizzling over finished dishes.
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27
It is available in Latin markets and some supermarkets.
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28
If you cannot find it, substitute sour cream, thinned down with water.
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29
Oaxaca cheese is a mild string cheese from the state of Oaxaca in Mexico.
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30
It is available in Latin markets and some supermarkets.
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31
Whole milk mozzarella is the perfect substitute.
