Huevos Rancheros

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 8 corn tortillas
• 8 large eggs
• 4 tbsp vegetable oil
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and minced
• 3 garlic cloves, minced
• 1 (14.5 oz) can canned diced tomatoes with juices
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups refried beans
• 4 oz queso fresco, crumbled
• 2 ripe avocados, sliced
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

1. 1Warm a medium saucepan over medium heat with a spoonful of the oil. Add the diced onion and minced jalapeño; cook, stirring, until the onion softens and turns translucent, 4 to 5 minutes.
2. 2Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the diced tomatoes with their juices, then add the cumin, oregano, half the salt, and the black pepper.
3. 3Bring the sauce to a lively simmer, then lower the heat and cook uncovered, stirring now and then, until slightly thickened and saucy, 10 to 12 minutes. Taste and adjust salt. Keep warm over low heat.
4. 4In a small saucepan or skillet over medium-low heat, warm the refried beans with a splash of water, stirring until smooth and hot, 4 to 5 minutes. Hold warm.
5. 5Heat a large cast-iron or heavy skillet over medium-high heat. Brush both sides of each tortilla lightly with oil. Working in batches, toast the tortillas 30 to 45 seconds per side until pliable with light blistered spots. Stack on a plate and tent with foil.
6. 6Wipe the skillet if needed, add the remaining oil, and reduce heat to medium. Crack in the eggs (work in batches if the pan is crowded). Season lightly with the remaining salt and pepper.
7. 7Fry until the whites are set and the edges just crisp but the yolks still jiggle, 2 to 3 minutes for sunny-side up; for over-easy, gently flip and cook 20 to 30 seconds more.
8. 8On each plate, lay two warm tortillas slightly overlapping. Spread a generous spoonful of hot refried beans over each tortilla.
9. 9Nestle two fried eggs on the beans. Ladle warm ranchero sauce generously over the eggs and tortillas so everything is saucy, not dry.
10. 10Scatter crumbled queso fresco and cilantro over the top. Arrange avocado slices alongside and finish with a squeeze of lime at the table.