Huevos Rancheros

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic, and jalapeño. Cook until the onion is soft and translucent, about 5 minutes.

Stir in the diced tomatoes (with their juice), ground cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook for about 10 minutes, until the sauce thickens slightly.

Stir in the chopped cilantro and set the sauce aside.

In a large skillet, heat a little olive oil over medium heat. Warm the corn tortillas, one at a time, until they are pliable and slightly crispy on the edges. Set them aside on a plate.

In the same skillet, cook the eggs to your desired doneness. For traditional Huevos Rancheros, cook the eggs sunny-side up so the yolks remain runny.

Spread a layer of warmed refried beans on each tortilla. Place a cooked egg on top of the beans on each tortilla. Spoon the ranchero sauce over the eggs. Garnish with crumbled feta cheese, sliced avocado, and chopped fresh cilantro.

Serve with lime wedges on the side.