Huevos Rancheros with Roasted Tomato Sauce

Course Breakfast and Brunch

Ingredients in this Recipe

1 1â2 cups bottled salsa (if not using roasted tomato sauce)
1 cup canned refried pinto beans, warmed
1 large garlic clove, chopped
1 small avocado, halved, pitted, peeled and cut into 1â2 inch cubes (optional)
1 Tbs. canola oil
1 Tbs. coarsely chopped fresh cilantro
1/2 small white onion, chopped
1/2 tsp. salt
1â3 cup crumbled queso aÃ±ejo or panela cheese (see Notes) or grated dry Monterey jack cheese
2 or 3 serrano chilies, stemmed, seeded and minced
2â3 cup Mexican crema (see Notes), sour cream or crÃ¨me fraÃ®che
4 large, thick corn tortillas, preferably stale
7 ripe plum tomatoes, cored
8 eggs
Fine sea salt and freshly ground pepper, to taste

See Full Recipe at Williams-Sonoma