Huevos Rancheros in Tortilla Cups topped with Avocado Salsa

Avocados Salsa:

Roast the jalapeño by placing it on a hot griddle until all the skin is charred. When cool enough to handle, peel the jalapeño, remove the stem, and set aside.

Place the jalapeño, avocado, cilantro, lime juice, salt, and 2 tablespoons olive oil into a blender and blend until creamy. Add a tablespoon of water if it’s too thick.

Tortilla Cups:

Preheat the oven to 325 degrees F.

Heat the corn tortillas on a griddle just until pliable and don’t crack when folded. Brush both tortillas on both sides with the olive oil. Sprinkle both sides of the tortillas with salt and chile powder.

Spray the wells of a muffin tin. Take the warm and oiled tortillas and place them into the muffin tins creating a cup. You will have to fold the tortillas over at certain points to make them fit.

Place 1 tablespoon of goat cheese into each cup. Layer each cup with a raw egg. Place the muffin tin into the oven. Bake for about 10 to 15 minutes. Eggs will look a little runny but don’t over cook or the yolk will not be runny and have the consistency of a boiled egg.

Remove the tortilla cups from the tin and serve. Scoop some avocado salsa over each tortilla cup, top with queso fresco, and cilantro.