4 corn tortillas (assuming everyone wants two per person; halve this if you are just hungry for one)
4 farm fresh, large eggs
Salsa Rojas/Ranchero Sauce (Click for recipe)
“Refried” Black Beans (Click for recipe)
Sour Cream or Mexican Crema
Monterey Jack Cheese
Heat oil in a small pan over medium-high heat (cover the bottom by about 1-2 inches). Place a paper towel over a large plate to “drain” tortillas. Once oil is hot (about 325 degrees), place one corn tortilla in skillet. Let tortilla cook until golden brown, about 2 minutes, then flip. Both sides should be golden brown. Place tortilla on plate with paper towel and repeat with the other 3 tortillas.
Heat butter or cooking spray in another medium pan. Crack 4 eggs into skillet and let cook for about 1-2 minutes until whites begin to set. Cover pan and cook for another 2 minutes until egg whites are set but yolk is still very runny. Sprinkle with salt and pepper. Remove from heat.
Dip the tortillas into the salsa roja while still hot, using tongs, and then transfer to serving plates. Top each tortilla with a good spoonful of refried black beans and then arrange a sunny side up fried egg on top of the beans.
Garnish with crema (or sour cream), cilantro, avocado, pickled jalapenos, shredded monterey jack cheese, or more salsa roja.