Ingredients:

  • 1 cup crushed tomatoes
  • 1/2 cup water
  • 1 tbsp olive oil
  • 1/4 cup diced white onion
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • Salt and black pepper to taste
  • 4 corn tortillas
  • 4 large eggs
  • 1 cup canned black beans, rinsed and drained
  • 1 tbsp olive oil
  • 1/2 avocado, sliced
  • 2 tbsp plain Greek yogurt
  • 1 tbsp fresh cilantro, chopped
  • 1 tsp lime juice

Instructions:

  1. Heat 1 tbsp olive oil in a small saucepan over medium heat. Sauté the onion and garlic until translucent and fragrant (about 3 minutes).
  2. Stir in the cumin and smoked paprika for 30 seconds, then add crushed tomatoes and water. Simmer on low for 10 minutes until the sauce thickens.
  3. Heat a drizzle of olive oil in a skillet over high heat. Place tortillas in the pan for 30–60 seconds per side until toasted with mahogany spots, then remove.
  4. In the same skillet, crack the eggs and cook sunny side up or over-easy until whites are opaque but yolks remain runny.
  5. Place two seared tortillas on each plate, spread a thin layer of warmed black beans over them, top with fried eggs, and spoon ranchero sauce over the eggs.
  6. Garnish with sliced avocado, Greek yogurt, chopped cilantro, and a drizzle of lime juice.