Huevos Rancheros

In a large skillet over medium heat, heat oil. Add onion; season with salt. Cook, stirring occasionally, until onion is translucent and sweet to the taste, about 7 minutes. Add jalapeño and garlic and cook, stirring, until softened and fragrant, 1 to 2 minutes more.

Add tomatoes and water. Bring to a simmer and cook, mashing down on tomatoes occasionally, until cooked down into a chunky sauce, 8 to 10 minutes. Transfer tomato mixture to a blender or food processor and pulse until smoother but some chunks remain.

Transfer to a medium bowl and stir in lime juice; season with more salt, if needed. Cover and keep warm. Wipe out skillet.

Arrange rack in center of oven; preheat to 400°. Arrange tortillas on a bare metal baking sheet and brush both sides with 1 Tbsp. oil total.

Bake tortillas for 4 minutes. Flip and continue to bake until starting to crisp, 4 to 5 minutes more; season with salt.

Meanwhile, in same skillet over medium heat, heat 1 Tbsp. oil. Add beans and cook, breaking up with a spoon to loosen and evenly distribute across pan. Stir in water and continue to cook, stirring occasionally, until beans are bubbling, about 1 minute more. Remove from heat and keep warm.

In a large nonstick skillet over medium heat, heat 1 Tbsp. oil. Crack eggs into a bowl, then gently pour into skillet; lightly season with salt. Cook, undisturbed, until white is set but yolk is still runny, 3 to 4 minutes. (If desired, use the tines of a fork to break up top of egg white and encourage it to flatten to an even layer.) If the very top of egg white isn’t set after 3 minutes, add 1 Tbsp. oil, let it heat, then carefully spoon hot oil over top of egg white to help it finish cooking.

Using a rubber spatula, divide egg into 4 portions (each containing a yolk). Transfer to a plate.

To assemble, spread 1/4 cup refried beans over each tortilla. Top with a fried egg. Spoon salsa over, then top with avocado (if using), cotija (if using), and cilantro.