Sunshine Start Authentic Easy Huevos Rancheros with Smoky Black Bean Salsa

Phase 1: Building the Salsa. Place tomatoes, jalapeño, onion, and garlic on a baking sheet. Broil until skins are charred and blistered (about 5-7 minutes).

Transfer roasted vegetables (reserving any juices) to a medium saucepan. Add 1 tbsp olive oil and sauté briefly over medium heat.

Add broth, cumin, and oregano. Bring to a gentle simmer. Cook uncovered for 15 minutes until the liquid has slightly reduced.

Stir in black beans. Use an immersion blender to pulse the salsa 3-4 times until slightly thickened but still textured. Stir in lime juice and fresh cilantro. Season well with salt and pepper. Keep warm.

Phase 2: Preparing the Base. Pour vegetable oil into a large skillet to about 1/2 inch depth. Heat over medium-high until shimmering.

Working one at a time, quickly dip each corn tortilla into the hot oil for about 15-20 seconds per side until pliable but slightly crisped at the edges. Remove immediately with a slotted spatula and place on paper towels to drain. Sprinkle lightly with salt.

Phase 3: The Eggs and Assembly. Reduce oil temperature to medium. Crack eggs into the pan one or two at a time. Fry sunny-side up until the whites are set but the yolks are still runny. Season eggs with a pinch of salt.

Assemble: Place two crisp tortillas onto each plate. Spoon a generous amount of the warm salsa over the tortillas.

Top: Carefully place two fried eggs on top of the salsa layer.

Garnish: Drizzle any remaining salsa over the eggs, sprinkle generously with crumbled Cotija cheese and fresh cilantro. Serve immediately with avocado slices on the side.