Ranch-Style Eggs with Smoky Chipotle Crema

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the corn tortillas one at a time for 30 seconds per side, until lightly golden and pliable. Set aside on a plate lined with paper towels.

In the same skillet, add the chopped onion and minced jalapeño. Cook over medium heat for 3-4 minutes, until softened.

Stir in the undrained diced tomatoes and 1/4 teaspoon of salt. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in the chopped fresh cilantro.

While the salsa simmers, prepare the chipotle crema. In a small bowl, combine the sour cream, minced chipotle in adobo, and 1 teaspoon of adobo sauce. Mix well until smooth.

In a separate non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat. Fry the eggs one at a time to your desired doneness, typically 2-3 minutes for a runny yolk.

To assemble, place two fried tortillas on each plate. Spoon a generous amount of the warm salsa over the tortillas, then top each with a fried egg. Drizzle with the chipotle crema and serve immediately.