Huevos Rancheros

Dice the tomatoes, onion, and garlic. Seed and mince the jalapeño if using. Chop the cilantro and juice the lime.

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add the diced onion and garlic, and sauté for 2 minutes until fragrant.

Add the diced tomatoes and jalapeño, if using. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt, pepper, and a squeeze of lime juice.

While the sauce simmers, warm the tortillas in a dry skillet or over a flame for 30 seconds per side until pliable and lightly charred.

In a separate skillet, heat the remaining 1 tbsp olive oil over medium heat. Crack the eggs into the pan and cook to your preference: sunny-side up (3–4 minutes), over easy (4–5 minutes), or scrambled (2–3 minutes). Season with salt and pepper.

Place 1–2 warm tortillas on a plate. Top with the cooked eggs, then generously ladle the warm ranchero sauce over the top.

Garnish with fresh cilantro, crumbled queso fresco, and a squeeze of lime. Serve with warm black beans on the side if desired.