A classic rural Mexican breakfast ("rancher's eggs") consisting of lightly fried corn tortillas topped with fried sunny-side-up eggs and smothered in a warm, cooked salsa (salsa ranchera). Served with refried beans, avocado, and cilantro, it's a filling start to the day.
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To make the salsa ranchera, sauté onion and serrano_pepper in a little vegetable_oil until soft (3 mins). Add garlic_clove and roma_tomatoes.
Cook the tomato mixture until tomatoes break down into a chunky sauce, about 8-10 minutes. Season with salt and blend lightly if smoother sauce is desired.
Lightly fry the corn_tortillas in remaining vegetable_oil for 30 seconds per side. They should be soft but pliable, not crispy chips. Drain on paper towels.
Fry the eggs in the remaining oil until sunny-side up (or to preference).
To assemble, place two tortillas on each plate. Spread a layer of refried_beans on the tortillas (optional, or serve on side).
Place a fried egg on each tortilla.
Ladle the warm salsa liberally over the eggs so the yolks peek through.
Garnish with avocado slices and cilantro.
