By ohioeggs Breakfasts
August 12, 2016
1/4 cup oil
1/2 cup chopped onion
4 cloves garlic, minced
2 jalapeños, seeded and diced
6 medium tomatoes, diced
1 tsp Mexican oregano
1 tsp cumin
1 tsp Ancho chile, ground
1 tsp kosher salt
12 Portobello mushroom caps (3-4 in.), stems removed
Salt and pepper, to taste
24 eggs, beaten
3 avocados, diced
3 cups corn tortilla strips, fried
1 1/2 cups sour cream
Directions for Ranchero Sauce
Heat ¼ cup oil in large sauté pan over medium heat.
Add onion, garlic and jalapeños and cook for 3 minutes or until vegetables have softened.
Add tomatoes and remaining spices and cook for another 5 minutes, or until tomatoes have softened and begun to thicken.
Pulse in food processor a few times, until a chunky sauce forms.
Brush each mushroom cap generously with olive oil (both sides) and season with salt and pepper.
Roast on a baking sheet, stem side down, at 400° F for about 15 minutes, or until softened.
Whisk eggs with cumin and salt and pepper and pour into a spray-coated 8-inch nonstick sauté pan.
Cook eggs until firm throughout, with no visible liquid egg remaining.
Spoon scrambled eggs into one mushroom cap.
Garnish with 1/3 cup warm Ranchero sauce, ¼ avocado (diced), and ¼ cup tortilla strips. Garnish with 2 tablespoons sour cream.