Huevos Rancheros

Ingredients

• 4 large eggs
• 4 corn tortillas (6-inch)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 medium white onion, diced
• 2 jalapeño peppers, seeded and minced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 cup chicken or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup vegetable oil, divided
• 1/2 cup crumbled cotija cheese
• 1/4 cup fresh cilantro, chopped
• 1 ripe avocado, sliced
• 1/4 cup sour cream or Mexican crema
• 1 lime, cut into wedges
• Salt and freshly ground black pepper to taste

Instructions

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