Sort ingredients
uberjonas
QR Code
Listen
Pdf
Preheat the oven to 200°F.
Heat the ranchero sauce and refried beans over medium-low heat on the stove.
In a large, heavy skillet, heat 2 tablespoons of the oil over high heat, until the oil is shimmering.
One at a time, fry the tortillas just until they begin to crisp, about 60 seconds on one side. Flip and fry for another 45 seconds. Transfer to a plate lined with paper towels to remove excess oil. Cover, and keep warm on a baking sheet in the oven.
Add the remaining 2 tablespoons of oil to the skillet and heat over medium heat.
Crack 4 of the eggs into the skillet.
Season with salt and pepper, reduce the heat to medium-low and cook until the yolks are just set, about 2 to 3 minutes for sunny-side-up eggs. Place the eggs on a baking sheet and keep them warm in the oven. Repeat with remaining eggs.
Place two tortillas on each plate, slightly overlapping. Spread about ¼ cup of beans over each tortilla. Use a spatula to carefully top each bean-covered tortilla with a cooked egg. Spoon the warm ranchero sauce over the eggs. Sprinkle with cotija cheese and chopped cilantro. Serve at once.