Mexican Huevos Rancheros with Avocado

Ingredients

• 4 pieces corn tortillas
• 4 large eggs
• 1 cup refried beans, heated
• 1 cup shredded cheese
• 1 avocado, sliced
• 2 tbsp vegetable oil

• 1 cup tomato sauce
• 1 cup onion, chopped
• 1 clove garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1 cup fresh cilantro, chopped

Method

1. 01
   In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add chopped onion and garlic, sauté until the onion is translucent.
2. 02
   Add tomato sauce, cumin, chili powder, and salt to the saucepan, and stir well. Let the sauce simmer for 10 minutes, then stir in the chopped cilantro.
3. 03
   In a separate pan, heat the remaining tablespoon of vegetable oil over medium-high heat. Add corn tortillas, one at a time, and fry until crispy. Set aside on a paper towel to drain any excess oil.
4. 04
   In the same pan, cook the eggs sunny side up to your desired doneness.
5. 05
   Spread a layer of refried beans on each crispy tortilla.
6. 06
   Place a cooked egg on top of the beans on each tortilla.
7. 07
   Spoon ranchero sauce over the eggs, then sprinkle with shredded cheese.
8. 08
   Top with sliced avocado and serve immediately.