Salsa:

2 Tbsp neutral oil

1 small white or yellow onion, finely chopped

1/2 tsp kosher salt (or more to taste)

1 jalapeño, seeded if desired, finely chopped

3 garlic cloves, finely chopped

1 (14.5-oz) can fire-roasted diced tomatoes

1/4 cup water

1 Tbsp fresh lime juice

Huevos Rancheros:

4 (6″) corn tortillas

3 Tbsp neutral oil, divided

Kosher salt

1 (14.5-oz) can refried beans

1 Tbsp water

4 large eggs

Sliced avocado (optional)

Crumbled cotija (optional)

1/4 cup torn fresh cilantro

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Make the salsa: Heat neutral oil in a large skillet over medium heat. Add onion, salt, and cook 7 minutes until softened. Stir in jalapeño and garlic; cook 1–2 minutes.
Add diced tomatoes and water. Simmer 8–10 minutes, mashing tomatoes as they soften. Transfer to a blender and pulse until mostly smooth. Stir in lime juice and adjust seasoning.
Crisp the tortillas: Preheat oven to 400°F (200°C). Place tortillas on a baking sheet. Brush both sides with about 1 Tbsp oil. Bake 4 minutes, flip, then bake another 4–5 minutes until crisp. Season with salt.
Warm the beans: In the same skillet used for salsa, heat 1 Tbsp oil. Add refried beans and 1 Tbsp water; cook until warmed through and bubbling. Cover to keep warm.
Fry the eggs: Heat 1 Tbsp oil in a nonstick skillet over medium heat. Crack eggs into a bowl, then gently slide into the pan. Season lightly and cook 3–4 minutes until whites are set and yolks remain runny. Spoon hot oil over whites if needed.
Assemble: Spread 1/4 cup refried beans on each crispy tortilla. Top with a fried egg, spoon over warm salsa, and finish with cilantro, cotija, and avocado if using.

Scramble the eggs instead of frying for a softer texture.

Add roasted sweet potatoes or breakfast potatoes under the beans for a heartier meal.

Top with pickled onions, radishes, or hot sauce.

Swap jalapeño for chipotle in adobo for smoky heat.