Heat ¼ cup oil in large sauté pan over medium heat.

Add onion, garlic and jalapeños and cook for 3 minutes or until vegetables have softened.

Add tomatoes and remaining spices and cook for another 5 minutes, or until tomatoes have softened and begun to thicken.

Pulse in food processor a few times, until a chunky sauce forms.

Keep warm.

Brush each mushroom cap generously with olive oil (both sides) and season with salt and pepper.

Roast on a baking sheet, stem side down, at 400° F for about 15 minutes, or until softened. Keep warm.

Whisk 2 eggs (½ cup liquid whole eggs) with pinch of cumin, salt and pepper and pour into a spray-coated 8-inch nonstick sauté pan.

Cook eggs until firm throughout, with no visible liquid egg remaining.

Spoon scrambled eggs into one mushroom cap and place in a shallow bowl.

Garnish with 1/3 cup warm Ranchero sauce, ¼ avocado (diced), and ¼ cup tortilla strips. Garnish with 2 tablespoons sour cream.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

*If using frozen or liquid whole egg product.