Huevos 'Ranch'eros

1. 1

   Make the chips: Heat 3/4 inch vegetable oil in a pot over medium heat until a deep-fry thermometer registers 375 degrees F. Fry the tortillas in batches until golden, about 1 minute.

2. 2

   Drain on paper towels and sprinkle with 1 tablespoon dressing mix.

3. 3

   Make the sauce: Heat a large skillet over medium-high heat.

4. 4

   Add the tomatoes, onion and garlic and cook, turning, until the vegetables are charred, 5 to 7 minutes.

5. 5

   Squeeze the garlic from its skin and cut the onion and tomatoes into chunks.

6. 6

   Transfer to a blender; pulse with remaining dressing mix (about 2 tablespoons), the chipotles and half of the beans until smooth.

7. 7

   Heat the olive oil in the same skillet over medium heat.

8. 8

   Add the pureed mixture and the remaining beans and cook until thick, about 5 minutes.

9. 9

   Keep warm.

10. 10

    Make the eggs: Melt 1 teaspoon butter in a skillet over medium heat.

11. 11

    Fry the eggs in batches until the whites are set, adding more butter as needed.

12. 12

    Divide the sauce among shallow bowls; top each serving with 2 eggs, some ranch chips and avocado.

13. 13

    Sprinkle with cilantro and cheese, if desired.

14. 14

    Photograph by Andrew Mccaul

* Per serving · 4 servings · Values may vary.