2 tablespoons olive oil or avocado oil (or your favorite cooking oil)
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
Pinch cayenne pepper (optional)
1 (8-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes (or use 1 pint of home-canned tomatoes)
1 teaspoon sugar (optional)
Salt and ground black pepper to taste
For the Huevos Rancheros
1 (15-ounce) can refried beans or black beans (or 2 cups of homemade or home-canned beans)
8 corn tortillas or small flour tortillas
8 eggs
½ cup crumbled feta cheese or queso fresco, or ½ cup shredded cheese of choice
Optional Topping Ingredients
Diced avocado
Chopped fresh cilantro
Chopped green onions
Limes wedges
Sour cream
Instructions
Start by preparing the sauce. Heat oil in a skillet over medium heat. Cook onions for 5-6 minutes, or until they begin to soften and become light golden brown. Add garlic, chili powder, cumin, paprika, and cayenne, and cook for 1 additional minute, stirring continuously to prevent scorching. Add tomatoes, tomato sauce, a pinch of sugar, and a generous pinch of salt and ground black pepper. Taste for seasonings and adjust to your liking.
Heat beans in a saucepan over medium-low heat. If using refried beans, add a few tablespoons of water to thin the beans down, if necessary (they should be easily spreadable). Allow beans to gently heat while preparing the tortillas and eggs.
Heat a skillet or griddle to medium-high heat. Warm each tortilla by place it in the hot, ungreased skillet and toasting it for 30-45 seconds on each side. Place tortillas on a plate as you heat them, covering with a lint-free kitchen towel to keep warm.
Cook your eggs to your liking – fried, poached, or scrambled.
Assemble the Huevos Rancheros by topping each warmed tortilla with the beans followed by the eggs, and then a generous drizzle of sauce. Sprinkle with cheese, and any other toppings you like.
