Ingredients:

  • 1 tbsp olive oil
  • 1/2 cup white onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1 tbsp fresh lime juice
  • 4 corn tortillas
  • 3 tbsp neutral oil
  • 4 large eggs
  • 1 cup refried beans
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup cotija cheese
  • 1 avocado, sliced

Instructions:

  1. Heat olive oil in a saucepan over medium heat. Sauté diced onions and minced garlic until translucent and aromatic.
  2. Stir in crushed tomatoes, ground cumin, and smoked paprika. Simmer for 10 minutes until the sauce thickens and turns a deep red.
  3. Stir in the fresh lime juice and remove the sauce from heat.
  4. Heat neutral oil in a skillet over medium-high heat. Fry each corn tortilla for 30–45 seconds per side until golden-brown and rigid, then drain on paper towels.
  5. Lower skillet heat to medium-low. Crack eggs into the pan and cook slowly until whites are fully opaque and set, but yolks remain fluid.
  6. Assemble by placing two crisp tortillas per plate, spreading with warmed refried beans, topping with ranchero sauce, and crowning with the fried eggs.
  7. Garnish with chopped cilantro, crumbled cotija cheese, and sliced avocado.