Serves: 4
Total Calories: 581

2 cups Basic Refried Beans or canned
Ranchera Sauce
2 tablespoons vegetable oil
4 (6- to 7-inch) corn tortillas
4 large eggs, beaten
1/4 cup crumbled cotija or mild feta cheese
1/4 teaspoon salt, or to taste
1 avocado (Hass variety preferred), peeled and sliced

1. Prepare the beans, if making homemade. Prepare the ranchera sauce. If made ahead, reheat the beans and put the sauce in a saucepan and bring to a boil. Remove from the heat, cover, and keep warm.

2. Heat the oil in a medium nonstick skillet and fry the tortillas briefly, 1 at a time, until soft and hot, about 10 seconds on each side. Drain on paper towels. In the same skillet, cook the eggs over medium heat until sunny-side up--with the whites set and opaque and the yolks still soft, about 2 minutes. Sprinkle lightly with salt. To assemble, put 1 tortilla on each of 4 plates. Top each tortilla with 1 egg, and spoon the hot ranchera sauce over each serving. Sprinkle with crumbled cheese. Add refried beans and avocado slices to each plate. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 581
Calories from Fat: 224

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Eggs Drowned in Tomato Sauce
Eggs in Ranchera Sauce
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Eggs, Motul Style on Tortillas
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