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Ingredients
  • subheading: For the Chips:
  • Vegetable oil, for frying
  • 8 corn tortillas, each cut into 8 wedges
  • 1 1-ounce packet ranch dressing mix
  • subheading: For the Sauce:
  • 5 plum tomatoes
  • ½ medium white onion
  • 5 cloves garlic, unpeeled
  • 1 to 2 chipotles in adobo sauce
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 2 tablespoons extra-virgin olive oil
  • subheading: For the Eggs:
  • 1 tablespoon unsalted butter
  • 8 large eggs
  • 1 avocado, halved, pitted and sliced
  • Fresh cilantro and crumbled cotija cheese, for topping (optional)
Steps
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