Huevos Rancheros With Portobello Mushrooms

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.