Scrambled eggs with beans and avocado

Ingredients:

Chips

• 8 corn tortillas, each cut into 8 wedges
• 1 packet (30 g) ranch dressing mix
• Vegetable oil for frying

Sauce

• 5 plum tomatoes
• Half a medium white onion
• 5 cloves garlic, unpeeled
• 1–2 chipotle peppers in adobo sauce, optional
• 1 can (425 g) canned cannellini beans, rinsed
• 2 tablespoons extra-virgin olive oil

Eggs

• 1 tbsp unsalted butter
• 8 large eggs
• 1 avocado, halved and thinly sliced
• Fresh cilantro and crumbled cotija cheese for topping

Preparation:

1. Tortilla Chips:
   
   In a saucepan over medium heat, heat 2 cm of vegetable oil to 190°C (355°F) on a deep-fry thermometer. Fry the tortillas in batches until golden brown, about 1 minute. Drain on paper towels and sprinkle with 1 tablespoon of the ranch mixture.
2. Sauce:
   
   Heat a large skillet over medium-high heat. Add the tomatoes, onion, and garlic and cook, stirring, until the vegetables are softened, 5–7 minutes. Squeeze the garlic and chop the onion and tomatoes. Transfer to a blender; puree with the chipotle peppers and half of the beans until smooth. In the same skillet, heat the olive oil over medium heat. Add the pureed mixture, ranch, and remaining beans and cook until the liquid thickens, about 5 minutes. Keep warm.
3. Melt 1 teaspoon of butter in a skillet over medium heat. Fry the eggs, a few at a time, until the whites are set, adding more butter as needed. Divide the sauce among shallow bowls; top each with 2 fried eggs, some chips, and avocado. Garnish with cilantro and cheese, if desired.