Huevos 'Ranch'eros

Directions

1. 1
   Make the chips: Heat 3/4 inch vegetable oil in a pot over medium heat until a deep-fry thermometer registers 375 degrees F. Fry the tortillas in batches until golden, about 1 minute.
2. 2
   Drain on paper towels and sprinkle with 1 tablespoon dressing mix.
3. 3
   Make the sauce: Heat a large skillet over medium-high heat.
4. 4
   Add the tomatoes, onion and garlic and cook, turning, until the vegetables are charred, 5 to 7 minutes.
5. 5
   Squeeze the garlic from its skin and cut the onion and tomatoes into chunks.
6. 6
   Transfer to a blender; pulse with remaining dressing mix (about 2 tablespoons), the chipotles and half of the beans until smooth.
7. 7
   Heat the olive oil in the same skillet over medium heat.
8. 8
   Add the pureed mixture and the remaining beans and cook until thick, about 5 minutes.
9. 9
   Keep warm.
10. 10
    Make the eggs: Melt 1 teaspoon butter in a skillet over medium heat.
11. 11
    Fry the eggs in batches until the whites are set, adding more butter as needed.
12. 12
    Divide the sauce among shallow bowls; top each serving with 2 eggs, some ranch chips and avocado.
13. 13
    Sprinkle with cilantro and cheese, if desired.
14. 14
    Photograph by Andrew Mccaul