Makes 4 servings
|2||to 4 fresh serrano chilies*|
|1||large clove garlic|
|1-1/2||pounds tomatoes, peeled, seeded|
|3/4||cup plus 2 tablespoons vegetable oil, divided|
|1/3||cup finely chopped white onion|
|1/4||teaspoon ground cumin|
|8||corn tortillas (6-inch diameter)|
|1/3||cup dry cottage cheese or farmer's cheese|
|1||firm-ripe avocado, pitted, pared, sliced, and cilantro sprigs for garnish|
*Chilies can sting and irritate the skin; wear gloves when handling peppers and do not touch eyes.
- Place chilies and garlic in blender; process until finely chopped. Add tomatoes; process until finely chopped, but not smooth.
- Heat 2 tablespoons oil in medium skillet over medium heat until hot. Add onion. Cook and stir 4 minutes or until onion is softened. Increase heat to medium-high. Stir in tomato mixture, salt, sugar and cumin. Cook and stir 6 to 8 minutes until sauce thickens slightly. Keep warm.
- Preheat oven to 250°F. Line baking sheet with paper towels. Heat remaining 3/4 cup oil in large skillet over medium heat until hot. Fry tortillas, 1 at a time, in oil 10 to 20 seconds until limp and blistered, turning once. Drain on paper towels. Keep warm in oven on prepared baking sheet.
- Remove all but 2 tablespoons oil from skillet. Reduce heat to medium-low. Fry eggs, 4 at a time, 2 to 3 minutes until whites are set.
- Arrange 2 tortillas on each plate; place 1 egg on each tortilla. Top with sauce; sprinkle with cheese. Garnish, if desired.
For milder flavor, seed some or all of the chilies.
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