Huevos Rancheros

Start the Ranchero Sauce

Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat.

Add the diced onion to the saucepan.

Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

Add the minced garlic and diced jalapeño to the saucepan.

Cook, stirring constantly, for 1 minute until fragrant.

Stir in the cumin, smoked paprika, dried oregano, salt, and black pepper.

Cook the spices with the onion mixture for 30 seconds, stirring constantly.

Pour in the crushed fire-roasted tomatoes and stir to combine.

Bring the sauce to a gentle simmer, then reduce heat to low.

Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Warm the Beans

Add the drained black beans to the simmering sauce and stir gently to incorporate.

Cook the beans in the sauce for 3 minutes until warmed through, then reduce heat to the lowest setting to keep warm.

Crisp the Tortillas

Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

Place one corn tortilla flat in the hot skillet.

Cook for 45 to 60 seconds until the edges begin to crisp and golden spots form on the bottom.

Flip the tortilla and cook for another 30 seconds, then transfer to a plate.

Repeat with the remaining tortillas, adding a small drizzle of oil to the pan between batches if needed.

Fry the Eggs

Reduce the skillet heat to medium-low and add a small drizzle of oil if the pan looks dry.

Crack 4 eggs directly into the skillet, spacing them apart.

Cook undisturbed until the whites are set but the yolks are still runny, about 3 to 4 minutes.

Season the eggs lightly with salt and black pepper.

Transfer the cooked eggs to a warm plate and repeat with the remaining 4 eggs.

Assemble

Place 2 crispy tortillas side by side on each serving plate.

Spoon a generous ladle of the ranchero sauce and beans over both tortillas on each plate.

Place 2 fried eggs on top of the sauced tortillas on each plate.

Fan the avocado slices alongside the eggs on each plate.

Sprinkle crumbled cotija cheese and fresh cilantro over the top of each plate.

Add a small dollop of sour cream to each plate and serve with lime wedges on the side.