Start by heating 1 tablespoon of virgin avocado oil in a medium-sized skillet over medium heat. This oil is a staple in my kitchen, thanks to its high smoke point and buttery flavor profile.

Once the oil is shimmering, toss in the 1 jalapeño pepper and ½ medium sweet white onion. Sauté them for about 5 minutes until the onions become translucent and the jalapeño softens a bit.

Next, add 2 finely chopped garlic cloves to the skillet and let them cook for just a minute. You’ll want to keep an eye on it because burnt garlic can ruin the whole dish.

Now for the juicy part! Add the 4 finely chopped roma tomatoes to the skillet. Let them mingle with the aromatics for about 7-8 minutes, stirring occasionally. That’s when the sauce vibes start to come alive.

Sprinkle in ½ teaspoon of Mexican oregano, ½ teaspoon of sea salt, and 1 teaspoon of smoked paprika for a smoky depth. Mix in the 1 minced chipotle pepper as well. The flavors will start to dance in your skillet at this point.

Pour in the ½ cup of low-sodium vegetable broth. This will help the sauce simmer nicely. Add the 1 tablespoon of white vinegar, and if you're feeling adventurous, mix in ½ teaspoon of cane sugar to cut the acidity.

Bring the mixture to a gentle simmer. Let it bubble away for around 10 minutes. This step is crucial for allowing the flavors to meld and marry beautifully.

Finally, stir in the 2 tablespoons of fresh-squeezed lime juice and ¼ cup of freshly chopped cilantro leaves once off the heat. This gives the sauce a bright, fresh touch.

Don’t forget to taste your creation! Adjust seasoning if needed, then get ready to pour it over your huevos.