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Vegetable oil, for frying
8 corn tortillas, each cut into 8 wedges
1 1-ounce packet ranch dressing mix
5 plum tomatoes
1/2 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
1 tablespoon unsalted butter
8 large eggs
1 avocado, halved, pitted and sliced
Fresh cilantro and crumbled cotija cheese, for topping (optional)
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