Ingredients
- 2 pounds ripe tomatoes, cored and chopped
- 2 medium jalapeños, seeded, if desired, and chopped
- ½ cup chopped onion
- 2 cloves garlic, chopped
- 1 tablespoon avocado oil
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 4 large eggs
- 8 corn tortillas, warmed
- Chopped fresh cilantro and/or crumbled cotija cheese for garnish
Directions
- Place a large rimmed baking sheet in the oven. Preheat to 450°F.
- Place tomatoes, jalapeños, onion, garlic, oil, salt, oregano and cumin in a blender or food processor. Pulse until finely chopped. Remove the sheet pan from the oven and carefully pour in the tomato mixture, spreading it evenly over the surface. Roast until the pan is mostly dry and most of the liquid has evaporated, 10 to 15 minutes.
- Remove the sheet pan from the oven. Using a bench scraper or wide spatula, divide the tomato mixture into fourths. Make a well in each section and crack an egg into the middle. Return to the oven and bake until the egg whites are set but the yolks are still runny, about 4 minutes.
- To serve, place 2 warm tortillas, overlapping, on each of 4 plates. Serve an egg and its sauce over the tortillas. Sprinkle with cilantro and cotija, if desired.
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