Huevos Rancheros With Roasted Tomato Sauce

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
745
FAT
178%
CHOL
233%
SOD
125%

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Ingredients for 4 servings

7 ripe plum tomatoes, cored

2 or 3 serrano chilies, stemmed, seeded and minced

1/2 small white onion, chopped

1 large garlic clove, chopped

1 Tbs. canola oil

1/2 tsp. salt

4 large, thick corn tortillas, preferably stale

1 1⁄2 cups bottled salsa (if not using roasted tomato sauce)

1⁄4 cup canola oil, plus more as needed

8 eggs

Fine sea salt and freshly ground pepper, to taste

1 cup canned refried pinto beans, warmed

2⁄3 cup Mexican crema (see Notes), sour cream or crème fraîche

1⁄3 cup crumbled queso añejo or panela cheese (see Notes) or grated dry Monterey jack cheese

1 Tbs. coarsely chopped fresh cilantro

1 small avocado, halved, pitted, peeled and cut into 1⁄2-inch cubes (optional)

2⁄3 cup Mexican crema (see Notes), sour cream or crème fraîche

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