Huevos Rancheros with Tomatillo Salsa

1. 1

   For the salsa: Heat oil in a medium saucepan over medium heat.

2. 2

   When it shimmers, add tomatillos, onions, jalapeno, and garlic, and cook until tomatillos and onions are softened, about 7 minutes.

3. 3

   Transfer mixture to a blender, add cilantro, vinegar, and salt, and puree until sauce is smooth.

4. 4

   (Yields about 2 cups salsa.)

5. 5

   For the eggs: Bring at least 3 inches of water to a simmer in a medium pot and stir in vinegar.

6. 6

   Break each egg into a separate small cup.

7. 7

   Fill a large bowl with warm water and set aside.

8. 8

   Gently slide eggs into the simmering water, 1 at a time.

9. 9

   Cook until whites are just set, about 2 to 3 minutes.

10. 10

    Lift eggs out of the water with a slotted spoon.

11. 11

    Place in a bowl of warm water to keep warm while finishing the dish.

12. 12

    For the tortillas: Heat oil in a large heavy bottomed pan over medium-high heat to 350 degrees F. When oil is ready, add tortillas 1 at a time and fry until golden brown and crisp on both sides, about 1 minute.

13. 13

    Transfer to a paper-towel-lined plate and season immediately with salt.

14. 14

    To serve: For each serving, place down 2 corn tortillas, place 2 eggs on top, drizzle with salsa, and sprinkle with cheese.

15. 15

    If desired, top with a dollop of sour cream and slices of avocado.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.