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Huevos Rancheros with Kefir Crema

['1/2 cup organic plain whole-milk kefir', '3/4 cup loosely packed chopped cilantro', '1/2 cup diced red onion', 'Maldon sea salt', '3 medium tomatoes, chopped', 'Juice of 1/2 lime', '1 cup refried beans', '3 tablespoons extra virgin olive oil', '4 corn tortillas', '4 large brown eggs', '1 avocado, pitted, peeled, and sliced', '1/2 cup shredded Monterey Jack cheese']

In a bowl, mix together the kefir, 1/4 cup each of the cilantro and red onion, and a pinch of sea salt. Set aside.
In a bowl, mix together the kefir, 1/4 cup each of the cilantro and red onion, and a pinch of sea salt. Set aside.
In a saucepan, reheat the beans over low heat, stirring until heated through. Meanwhile, in a large frying pan, heat 2 tablespoons of the olive oil over medium heat. Add 1 tortilla at a time, heating until each tortilla is lightly crispy around the edges but still soft in the center, about 15 seconds per side. Transfer the tortillas to a plate.
To that same pan, add the remaining 1 tablespoon oil, turning the pan to coat the bottom. Once the oil is slightly shimmering, crack the eggs directly into the pan. Cover the pan with a lid and cook until the whites are set on top but the yolks are still runny, 5 to 6 minutes. Sprinkle with a pinch of sea salt.
Place 1 tortilla on each of four dishes. Spread a thin layer of cooked beans (about 2 tablespoons) on each tortilla, then slip an egg of top, followed by a few avocado slices, a little shredded Monterey Jack, and a tablespoon of pico de gallo. Drizzle a spoonful of the kefir crema over the top and serve.

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