Huevos Rancheros

Ingredients

Ranchero sauce

• 14 ½ oz can fire-roasted diced tomatoes, 1 can (about 400 g), with juices
• ¼ small white onion, roughly chopped
• 1 garlic clove
• 1 jalapeño, stem and seeds removed
• ½ tsp ground cumin
• ½ tsp fine salt
• 1 tbsp vegetable oil

For serving

• 3 tbsp vegetable oil, for the tortillas and eggs
• 8 small corn tortillas, about 6 inches (15 cm)
• 1 cup refried beans or black beans, warmed
• 4 large eggs, or 8 for two per person
• ½ cup crumbled queso fresco or grated Monterey Jack
• 1 ripe avocado, sliced
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

Make the sauce

1. Blend the tomatoes, onion, garlic, jalapeño, cumin and salt until smooth.
2. Heat 1 tablespoon of oil in a small saucepan over medium-high heat. Pour in the sauce (it will splatter) and simmer for 8 to 10 minutes, stirring now and then, until slightly thickened and darker in color. Keep warm.

Fry the tortillas and eggs

3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Fry the tortillas one or two at a time for about 30 seconds per side, until softened with crisp edges. Drain on paper towels, adding a little more oil as needed.
4. Reduce the heat to medium and add the remaining oil. Crack in the eggs and fry for 2 to 3 minutes, until the whites are set and the edges are lightly crisp. Season with a pinch of salt.

Assemble

5. Overlap 2 tortillas on each plate and spread with warm beans. Top with an egg.
6. Spoon the ranchero sauce over the whites, then top with cheese, avocado and cilantro. Serve with lime wedges.