Huevos Rancheros

Instructions

1. 1

   Make the ranchero sauce: Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add minced garlic and jalapeño, cook for 1 minute until fragrant.

2. 2

   Add the diced tomatoes, cumin, and chili powder to the saucepan. Season with salt and pepper. Simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly. Keep warm on low heat.

3. 3

   Warm the black beans in a small pot over low heat with a splash of water. Season with salt and keep warm.

4. 4

   Heat the remaining oil in a large skillet over medium heat. Lightly fry the corn tortillas one at a time, about 30 seconds per side, until just crispy on the edges but still pliable. Drain on paper towels.

5. 5

   In the same skillet, fry the eggs to your preference (sunny-side up or over-easy work best for traditional huevos rancheros).

6. 6

   To assemble: Place 2 tortillas on each plate. Spread a layer of warm black beans on each tortilla. Top each tortilla with a fried egg.

7. 7

   Generously spoon the warm ranchero sauce over the eggs. Sprinkle with shredded cheddar cheese.

8. 8

   Garnish with sliced avocado, a dollop of sour cream, and fresh cilantro. Serve immediately while hot.