Huevos Rancheros Tostadas

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Fry the corn tortillas one at a time for 1-2 minutes per side, until golden and crispy. Remove and place on a paper towel-lined plate to drain. Repeat with remaining tortillas.

In the same skillet, if needed, add the remaining 1 tablespoon of vegetable oil. Crack the eggs into the skillet, being careful not to break the yolks.

Fry the eggs for 2-3 minutes for runny yolks, or longer for firmer yolks, until the whites are set. Season with salt and pepper.

Warm the salsa gently in a small saucepan over low heat for 2-3 minutes, or microwave until just warm.

To assemble, place two crispy tortillas on each plate. Spoon a generous amount of warm salsa over each tortilla.

Carefully place one fried egg on top of the salsa on each tortilla.

Garnish with sliced avocado and a sprinkle of fresh chopped cilantro. Serve immediately.