INGREDIENTS
8
(4-inch) tortillas, slightly stale and torn into pieces
4 tbsp
canola or vegetable oil
2 cups
tomato sauce
1 tbsp
tomato paste
2
garlic cloves, minced
1
chipotle pepper in adobo, diced
1/2 tsp
ancho chile powder
1/2 tsp
cumin
1/2 tsp
smoked paprika
8 oz
monterey jack cheese, freshly grated
2
eggs, cooked sunny side up (or however you prefer!
2
avocados, sliced
for topping: thinly sliced red onion, scallions, chopped tomato, fresh cilantro, sliced jalapeno or serrano peppers, crumbled queso fresco