Cheesy Huevos Rancheros with Turkey Ham

1.In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced turkey ham and sauté for about 3-4 minutes until slightly crispy. Remove from the skillet and set aside.

2.In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant.

3.Add the ground cumin and chili powder to the skillet, stirring to combine with the garlic. Cook for another minute to toast the spices.

4.Crack the eggs into the skillet, being careful not to break the yolks. Season with salt and pepper. Cover the skillet and cook for about 3-4 minutes, or until the whites are set but the yolks are still runny (or to your desired doneness).

5.While the eggs are cooking, in a separate pan, lightly toast the corn tortillas over medium heat until warm and slightly crispy, about 1-2 minutes per side.

6.Once the eggs are cooked, sprinkle the sautéed turkey ham over the eggs, followed by the shredded cheese. Cover the skillet again for about 1-2 minutes until the cheese is melted.

7.To assemble, place a warm tortilla on a plate, top with the cheesy eggs and turkey ham, and spoon salsa over the top. Garnish with fresh cilantro and serve with avocado slices if desired.