Ingredients:

  • 2 tbsp vegetable oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 can (14.5 oz) crushed tomatoes
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 4 corn tortillas
  • 1/4 cup neutral oil
  • 4 large eggs
  • 1 cup refried beans
  • 2 tbsp butter
  • 1/4 cup crumbled Cotija cheese
  • 2 tbsp chopped fresh cilantro
  • 1 avocado, sliced

Instructions:

  1. Heat 2 tbsp vegetable oil in a skillet over medium heat. Sauté diced onion and jalapeño until translucent, then stir in minced garlic for 30 seconds.
  2. Add crushed tomatoes, cumin, salt, and pepper to the skillet. Simmer on low for 10 minutes until the sauce thickens. Stir in lime juice and remove from heat.
  3. In a separate clean skillet, heat 1/4 cup neutral oil over medium-high heat. Fry each corn tortilla for 15–20 seconds per side until stiffened, then drain on paper towels.
  4. Wipe the skillet and melt 2 tbsp butter over medium heat. Crack the eggs into the pan and cook until whites are opaque but yolks remain liquid.
  5. Assemble by spreading 2 tbsp of warm refried beans on a plate, topping with two crisped tortillas, then two fried eggs. Spoon ranchero sauce over the eggs and garnish with Cotija cheese, sliced avocado, and cilantro.