Ingredients:

  • 2 tbsp vegetable oil
  • 1/2 medium white onion, finely diced
  • 2 cloves garlic, minced
  • 14.5 oz crushed tomatoes
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 4 corn tortillas
  • 1 cup refried beans
  • 4 large eggs
  • 2 tbsp butter
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup cotija cheese, crumbled
  • 1 avocado, sliced

Instructions:

  1. Heat 2 tbsp vegetable oil in a saucepan over medium heat. Sauté the diced onion until translucent (about 3-4 minutes).
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the crushed tomatoes, cumin, paprika, salt, and pepper.
  4. Simmer on low for 10 minutes until the sauce thickens and turns a deep mahogany red.
  5. Stir in the lime juice and remove from heat.
  6. Heat a thin layer of oil in a cast iron skillet over medium-high heat. Fry each corn tortilla for 30-60 seconds per side until golden-brown but still pliable.
  7. Remove tortillas and drain on paper towels. Warm the refried beans in a small pot and spread a generous layer (about 2 tbsp) onto each crisp tortilla.
  8. In the same skillet, melt the butter over medium heat. Crack the eggs carefully and cook until the whites are set but the yolks remain liquid.
  9. Place one egg on each bean-covered tortilla. Top with the ranchero sauce, crumbled cotija cheese, fresh cilantro, and avocado slices.