Huevos rancheros on a baking sheet

Ingredients:

• 15 small corn tortillas, each cut into 6 wedges
• 3 tablespoons of vegetable oil
• 1.5 tsp ground cumin
• 0.5 tsp chili powder
• 1 dried ancho pepper, stem removed
• 1 can (400 g) of tomato sauce
• 1 green onion, coarsely chopped
• 1 jalapeño, thinly sliced
• 0.5 cup fresh cilantro + extra for serving
• 1 can (450 g) of canned beans in chili sauce
• 12 large eggs
• 1 ripe avocado, sliced
• 0.5 cup crumbled cotija cheese
• Lime wedges, for serving

Preparation:

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil. Arrange the tortilla pieces, drizzle with vegetable oil, and sprinkle with 1/2 teaspoon cumin, chili powder, 1/2 teaspoon salt, and a pinch of freshly ground black pepper; toss to coat evenly. Place on the baking sheet in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes.
2. Meanwhile, blend the ancho chiles with 1/4 cup hot water. Let stand until softened, about 5 minutes. Add the tomato sauce, green onion, half of the jalapeño slices, cilantro, the remaining 1 teaspoon cumin, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper; process until smooth. Lightly mash the beans in the chili sauce until they form a thick, chunky paste.
3. Remove the tortillas from the oven. Drizzle with about 1/2 cup of ancho sauce and spread the bean puree evenly over the top. Crack the eggs evenly over the top; season with salt and pepper. Gently run a rubber spatula through the thick sections of the egg whites to break them up and ensure even baking. Bake until the egg whites are set, 15-20 minutes.
4. Drizzle with an additional 1 cup of ancho sauce. Top with avocado slices, cheese, remaining jalapeño rings, and cilantro; serve with lime wedges and the remaining ancho sauce.