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Ingredients
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Ranchero Sauce
Eggs & Assembly
Method
Ranchero Sauce
- 1
- 2
Blend
Transfer the charred vegetables to a blender. Add the garlic cloves, 2 tablespoons of the cilantro, cumin, and 1/4 cup stock. Pulse until mostly smooth but still slightly textured (about 10–15 seconds). Taste and add salt and pepper.
- 3
Finish the sauce
Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Pour in the blended sauce and simmer gently 5–8 minutes until it thickens slightly and flavors meld. Stir occasionally. Stir in lime juice and adjust seasoning with additional salt or a splash more stock if too thick. Keep warm on very low heat while you prepare the eggs.
Eggs & Assembly
- 4
Warm the tortillas
Heat 1–2 tablespoons vegetable oil or butter in a large skillet over medium-high heat. Fry each corn tortilla 30–45 seconds per side until pliable and starting to crisp at edges. Transfer to a paper towel-lined plate and keep warm in a low oven (about 200°F / 95°C) or covered with foil.
- 5
Warm beans (optional)
If using refried beans, warm them in a small saucepan over low heat, stirring in a tablespoon of water or stock if needed to loosen, and keep warm.
- 6
Fry the eggs
Lower heat to medium. In the same skillet, add 1 tablespoon oil. Crack eggs into the skillet and cook sunny-side up until whites are set but yolks still runny, about 3–4 minutes. For firmer yolks, cover the pan for 30–60 seconds or flip to make over-easy. Season eggs with the remaining 1/4 tsp salt and 1/4 tsp pepper while cooking.
- 7
Assemble plates
Place a warmed tortilla on each plate. If using beans, spread about 1/4 cup warmed refried beans on each tortilla. Spoon about 1/4–1/3 cup ranchero sauce over the tortilla (reserve a little for serving). Gently place a fried egg on top of each sauced tortilla. Spoon additional sauce over the eggs as desired.
- 8
Garnish and serve
Sprinkle each serving with crumbled queso fresco, the remaining fresh cilantro leaves, and slices of avocado if using. Serve immediately with extra lime wedges and hot sauce on the side.