Ingredients:

• 4 oz. (½ cup) oil
• 2 tablespoons flour
• 3 jalapeños, chopped
• 1 whole Spanish onion, chopped
• 1 teaspoon cumin
• 1 teaspoon red chili flakes
• 1 sprig thyme
• Salt and pepper, to taste
• 3 medium vine-ripe tomatoes, chopped
• 2 cans (8 oz. ea.) crushed tomatoes
• 8 oz. (1 cup) chicken broth

For Scramble

• 8 lb. small Idaho® red potatoes, quartered
• ¼ cup chopped garlic
• ¼ cup fresh rosemary, chopped
• ¼ cup fresh thyme, chopped
• ½ cup oil
• 2 lb., 13 oz.* eggs (26 large), beaten
• 2 lb. smoked turkey breast, cut thick and cubed
• 4 cups avocados, cubed
• 1 lb. Jack cheese, shredded

*If using frozen or liquid whole egg product.

Directions:

1. For the Ranchero Sauce, in a sauté pan make a roux with the oil and flour, heat until deep brown, about 3 minutes and set aside.
2. In a sauce pot sauté the jalapeños, onion and herbs together until onions are translucent. Add tomatoes and broth. Bring to a low simmer, stir occasionally for about 15 minutes.
3. Add the roux and whisk in until thickens into a creamy consistency. Set aside and keep warm.

1. Toss potatoes with with garlic, rosemary, thyme and oil. Roast in preheated 350° F oven until fork tender, about 45 minutes. Set aside and keep warm.
2. Scramble eggs with turkey, avocado and cheese. Plate potatoes, top with scrambled eggs and Ranchero Sauce. Garnish with sprig of thyme if desired.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).