Serves 4 (easily adaptable to 2, 3, or more)
1/2 cup or more vegetable oil
8 corn tortillas
1 can refried beans (fat-free refried beans are normally vegetarian)
8 large eggs
1 batch homemade roasted tomato salsa
1 ripe avocado, pitted and sliced into 1/4 inch thick slices (optional)
Kosher salt and freshly ground black pepper, to taste
- Pour oil into a small skillet over medium heat; make sure it comes up the sides of the skillet at least 1/2 inch. Once hot, fry the corn tortillas one at a time for 30 seconds per side. Transfer each tortilla to a paper towel-lined plate.
- Once all your corn tortillas are fried, drain the majority of the oil from the skillet, leaving 1 or 2 tablespoons of oil. Add two eggs to the skillet at a time and cook over medium heat until the whites are solid, about 3 minutes. (If your yolks look done but your whites haven’t fully solidified, put a lid on the skillet and lower the heat to a simmer until the whites have solidified.) Continue until all the eggs are cooked.
- For the ranchero sauce – puree the salsa, then pour into a medium saucepan. Cook the salsa over medium heat until slightly thickened, about 5 minutes.
- To serve – place 2 fried tortillas onto each plate, and top each tortilla with a couple tablespoons of refried beans, 1 egg, warm ranchero sauce, and a few slices of avocado. Eat immediately.