- 1 pound (10 to 12 medium) tomatillos, husked and rinsed OR 1 pound ripe plum tomatoes
- 4 to 5 tablespoons Frontera Chipotle Hot Sauce
- 1 large garlic clove, peeled and finely chopped
- 2 tablespoons EACH, chopped: white onion, fresh cilantro
- Salt to taste
- 8 large eggs
- 1 1/2 tablespoons olive oil
- 1 small avocado, peeled, pitted, diced
- 2 tablespoons grated cheese, such as Mexican queso añejo or Romano
- Lay the tomatillos or tomatoes on a baking sheet and place 4 inches below a hot broiler. When they blister, blacken and soften on one side, about 5 minutes, turn and roast the other side. Cool.
- For the salsa, puree the tomatillos or tomatoes, 2 to 3 tablespoons of the hot sauce and garlic in a food processor or blender to a coarse puree. Transfer to a bowl and stir in onion, cilantro and 1/2 teaspoon salt. Thin with 1 or 2 tablespoons water.
- In a bowl, beat the eggs with 2 tablespoons hot sauce, 1/4 cup water and 1/2 teaspoon salt. Heat the oil in a large (12-inch) nonstick skillet over medium-high. Stir in the egg mixture and cook until barely set, then stir in the avocado and continue stirring every 10 to 15 seconds until large curds are formed and the eggs are done to your liking. Divide onto warm plates. Generously spoon salsa over the eggs and sprinkle with cheese.