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.
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.