Ingredients :

• 4 corn tortillas
• 2 tablespoons vegetable oil
• 4 large eggs
• 1 cup warm ranchero sauce
• 1/2 cup warm refried beans
• 1/4 cup crumbled cotija cheese
• 1 tablespoon chopped fresh cilantro
• 1 pinch salt and black pepper

Method :

1. Heat one tablespoon of vegetable oil in a skillet over medium-high heat.
2. Fry each corn tortilla for about 30 seconds per side until lightly crispy, then drain on paper towels.
3. Spread a thin layer of warm refried beans onto each crispy tortilla and place on serving plates.
4. In the same skillet, add the remaining oil and fry the eggs to your desired doneness, keeping the yolks runny.
5. Carefully place one fried egg on top of each prepared tortilla.
6. Spoon warm ranchero sauce generously over the eggs.
7. Garnish with crumbled cotija cheese, fresh cilantro, salt, and pepper, and serve immediately.

Recipe Notes :

Chef Pro Tip: Lightly fry the tortillas just until they are pliable but slightly crisp around the edges so they hold the weight of the eggs and sauce. Variation: Add fresh sliced avocado or a dollop of sour cream on top for extra richness. Storage: Keep components stored separately in airtight containers in the refrigerator for up to 2 days; assemble just before serving.