Huevos Rancheros

Instructions

1. 1

   Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until softened, about 4 minutes. Add jalapeños and garlic, cooking for another minute until fragrant.

2. 2

   Stir in cumin, smoked paprika, and oregano, toasting spices for 30 seconds. Add fire-roasted tomatoes with their juices and broth. Bring to a simmer and cook for 12-15 minutes until sauce thickens slightly. Season with salt and pepper, then keep warm over low heat.

3. 3

   In a small saucepan, heat black beans with 2 tablespoons of the ranchero sauce until warmed through. Mash lightly with a fork if desired, and keep warm.

4. 4

   Heat remaining oil in a large skillet over medium-high heat. Fry tortillas one at a time for 30-45 seconds per side until lightly crispy but still pliable. Transfer to paper towel-lined plates.

5. 5

   In the same skillet, reduce heat to medium-low and crack eggs into the pan. Fry sunny-side-up for 3-4 minutes until whites are set but yolks remain runny. Season with salt and pepper.

6. 6

   To serve, place one tortilla on each plate. Spread a layer of black beans over each tortilla, then ladle generous spoonfuls of warm ranchero sauce on top. Carefully place a fried egg over the sauce.

7. 7

   Garnish with crumbled cotija cheese, sliced avocado, fresh cilantro, and a dollop of sour cream. Serve immediately with lime wedges on the side.