Classic Mexican Huevos Rancheros

Ingredients

• 4 pieces Corn tortillas
• 4 pieces Large eggs
• 3 pieces Roma tomatoes, chopped
• 0.5 cup White onion, finely diced
• 1 piece Jalapeño, seeded and minced
• 2 cloves Garlic, minced
• 0.25 cup Vegetable oil
• 1 cup Refried beans, warmed
• 2 tablespoons Fresh cilantro, chopped(optional)
• 0.5 teaspoon Salt

Instructions

1. 1

   Heat one tablespoon of oil in a skillet over medium heat and sauté the onion, jalapeño, and garlic until softened.

2. 2

   Add the chopped tomatoes and salt to the skillet, simmering for about 10 minutes until the salsa thickens into a chunky sauce.

3. 3

   In a separate small frying pan, heat a thin layer of oil and lightly fry each corn tortilla for 30 seconds per side until soft but slightly crisp around the edges.

4. 4

   Drain the tortillas on paper towels and place two on each serving plate.

5. 5

   Spread a thin layer of warm refried beans over each fried tortilla.

6. 6

   In the same frying pan used for tortillas, fry the eggs sunny-side up or over-easy according to your preference.

7. 7

   Place one fried egg carefully on top of each bean-covered tortilla.

8. 8

   Spoon the warm tomato-chili salsa generously over the eggs and garnish with fresh cilantro.