Mole Huevos Rancheros

Ingredients

• 4 cups (2 lb/1 kg) shredded turkey breast in mole
• 6 tablespoons (3 oz/90 g) unsalted butter
• 8 corn tortillas
• 8 large eggs
• Salt and freshly ground black pepper
• 1 cup (8 oz/250 g) tomato salsa, plus more for serving
• 6 oz (185 g) queso fresco or Monterey Jack cheese, crumbled or shredded
• 6 tablespoons (3 oz/90 g) sour cream
• 1 avocado, halved, pitted, peeled, and sliced

Instructions

1. Preheat the broiler. Warm the shredded turkey and mole sauce in a saucepan over medium heat, stirring occasionally, for 5 to 7 minutes. Melt the butter in a large frying pan over medium-low heat, then remove the pan from the heat.
2. Lightly brush both sides of each tortilla with some melted butter. Arrange the tortillas in one layer on a rimmed baking sheet and broil, turning once, until golden and crisp, 2 to 3 minutes per side. Watch closely to prevent burning. Place two tortillas on each of four plates.
3. Return the frying pan with the remaining butter to medium heat. Crack in the eggs, season with salt and pepper, and cook until the whites are opaque and the yolks reach your preferred doneness, about 5 minutes for runny yolks. Spoon the hot butter over the eggs as they cook.
4. Spoon the warm turkey mole over the tortillas. Place two fried eggs on each plate and garnish with tomato salsa, cheese, sour cream, and avocado. Serve with additional salsa.