Heat the tablespoon of oil in a skillet over medium heat, turning the skillet to make sure it is well coated. Add the Rancheros sauce and heat until just simmering.

Using a spoon, make four “divots” in the sauce. Crack an egg into a small cup, gently deposit into the divot, turn down the heat to a bare simmer and cover the pan. Simmer for about 5 to 6 minutes, until eggs are desired doneness.

In the meantime, place the 1/2 cup oil into a small high sided skillet or a saucepan. Heat to about 350 degrees F., or until a small piece of a tortilla strip bubbles vigorously when dipped in the oil.

Add the rest, working in batches. As the strips start to firm up, stir them around so they bend and tangle together. Turn over and continue to cook until golden brown. Remove, salt to taste, and drain of a paper towel or brown paper bag.

When eggs are done, garnish with the avocado, red onion, and tortilla strips.

Notes:

• This recipe is more of a guideline than a set in stone recipe. Make as many or as few eggs as you’d like, using as much or as little Rancheros Sauce as you want.
• Prep time assumes the Rancheros sauce is already made. The Rancheros Sauce will take about 20-25 minutes to make if it’s not already made.