How to Make Huevos Rancheros

• For the salsa:
• 4 roma tomatoes, or 2 large tomatoes
• 1/2 medium white onion
• 1 serrano pepper
• 1 clove garlic
• 1/4 cup water, plus more as needed
• 2 teaspoons kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil
• For the tostadas:
• 1/4 cup vegetable oil
• 4 (6-inch) corn tortillas
• To assemble:
• 4 large eggs
• 1 cup refried beans (canned or homemade)

Fresh cilantro sprigs, for garnish (optional)

1. Blend the salsa. Prepare the following, placing them in a blender or food processor fitted with the blade attachment: Coarsely chop 4 roma tomatoes or 2 large tomatoes, 1/2 medium white onion, and 1 serrano pepper (remove the seeds and membranes first for a less spicy salsa). Add 1 garlic clove, 1/4 cup water, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Pulse until chunky and coarsely chopped, adding more water if needed to thin. Taste and season with more kosher salt as needed.
2. Cook the salsa. Heat 3 tablespoons vegetable oil in a small saucepan over medium-high heat until shimmering. Add the salsa and fry, stirring occasionally, for 3 minutes. Reduce the heat and simmer, stirring occasionally, until the sauce darkens, about 5 minutes. Reduce the heat to low and keep warm until ready to assemble.
3. Fry the tortillas. Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Lightly fry 4 corn tortillas: add 2 tortillas and fry until lightly brown and crisp but still pliable, 1 to 2 minutes per side. Transfer to a paper-towel lined plate and repeat with the remaining 2 tortillas. Remove any bits of fried tortillas from the pan with a slotted spoon.
4. Fry the eggs. Reduce the heat to medium. Carefully crack 4 large eggs into the pan and season with kosher salt. Fry until desired doneness, 2 to 4 minutes for runny yolks. Meanwhile, warm the beans.
5. Warm the refried beans. Place 1 cup refried beans in a microwave-safe bowl. Microwave in 20-second intervals on high power, stirring after each, until warmed through, about 60 seconds total. (Alternatively, warm on the stovetop over low heat.)
6. Assemble the huevos rancheros. Spread the warm refried beans onto the tostadas. Place 2 tostadas on each plate, then top each tostada with a fried egg. Spoon the warm salsa over the eggs and garnish with cilantro if desired.

Make ahead: Salsa can be made a day ahead and warmed before assembly.

Storage: Leftover salsa can be refrigerated in an airtight container up to 1 week. Spoon onto scrambled eggs, tacos, or soups.