Ingredients:

  • 3 tbsp vegetable oil
  • 1/2 white onion, finely diced
  • 2 cloves garlic, minced
  • 14.5 oz crushed tomatoes
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 corn tortillas
  • 4 large eggs
  • 3 tbsp butter
  • 1 cup refried beans
  • 1/2 cup queso fresco, crumbled
  • 1 avocado, sliced
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat vegetable oil in a skillet over medium heat. Add diced onion and sauté until translucent, then stir in garlic for 30 seconds until fragrant.
  2. Pour in crushed tomatoes, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
  3. Wipe the skillet or use a separate pan. Heat a tablespoon of oil over medium-high. Fry each tortilla for 30–60 seconds per side until slightly golden and hold their shape. Drain on paper towels.
  4. Reduce heat to medium-low. Melt butter in the skillet until it bubbles. Crack eggs into the pan and cook undisturbed for 2–3 minutes until the whites are opaque but the yolks remain liquid.
  5. Spread a generous layer of warm refried beans on a plate. Place two crisp tortillas on top of the beans, slide a fried egg onto each tortilla, and smother with the warm ranchero sauce.
  6. Garnish with crumbled queso fresco, sliced avocado, chopped cilantro, and lime wedges.