Huevos Rancheros

A Mexican ranch-style breakfast built on a smoky, blended salsa roja and crisp-edged fried eggs over lightly fried tortillas.

Instructions

1. 1

   Heat 1 tablespoon olive oil in a saucepan over medium heat. Add half the chopped onion and cook until softened, about 4 minutes. Add the garlic and cook 30 seconds more.

2. 2

   Add the diced tomatoes, chipotle pepper, adobo sauce, and cumin. Simmer 8–10 minutes, until slightly thickened.

3. 3

   Carefully transfer the sauce to a blender and blend until mostly smooth (a few small chunks are fine). Season with salt, return to the pan, and keep warm over low heat.

4. 4

   In a large skillet, heat 1/4 inch of oil over medium heat. Fry each tortilla for about 20–30 seconds per side, just until slightly crisp at the edges but still pliable — you want texture, not a hard chip. Drain on paper towels.

5. 5

   Pour off all but 2 tablespoons of oil from the skillet. Working in batches, fry the eggs over medium heat until the whites are set and the edges are lacy and crisp but the yolks stay runny, about 3 minutes; cover the pan for the last minute if you prefer the tops more set.

6. 6

   To assemble, place two tortillas on each plate, overlapping slightly.

7. 7

   Spoon warm black beans over the tortillas, then top with two fried eggs per plate.

8. 8

   Ladle the warm salsa roja generously over the eggs.

9. 9

   Garnish with avocado slices, queso fresco, remaining raw onion, and cilantro. Serve immediately with lime wedges.