Ingredient

• 1 cup Ranchero Sauce
• Avocado oil, for brushing
• 4 corn tortillas
• 4 Fried Eggs
• Sea salt and freshly ground black pepper
• 1 cup Refried Beans, warmed
• 1 avocado, sliced
• 1 cup Pico de Gallo, optional
• ½ cup fresh cilantro leaves
• 1 jalapeño or serrano pepper, thinly sliced, optional
• 2 tablespoons Cotija cheese, optional

Direction

1. Prepare the ranchero sauce according to this recipe.
2. Place a nonstick skillet over medium heat and brush with avocado oil. Add one tortilla and cook for 15 seconds, then flip and cook for 15 seconds more, or until the tortilla puffs up slightly and becomes fragrant. Repeat with the remaining tortillas, brushing the pan with more oil as needed.
3. Fry the eggs according to this recipe. After cooking, season the yolks with salt and pepper.
4. To assemble, place each tortilla on a plate and top with some of the refried beans and some of the ranchero sauce. Top with a fried egg, more of the sauce, avocado slices, and pico de gallo, if using. Garnish with cilantro, jalapeño, and Cotija cheese, if desired, and serve.