From Emeril Lagasse
1 T. veggie oil
1/2 of a large onion (or 1 small), chopped
1/2 of a red bell pepper, chopped
1/2 of a green bell pepper, chopped
1 t. ground cumin
1/2 t. salt
1/4 t. cayenne
1 jalapeno pepper, chopped (ribs and seeds removed)
3 cloves of garlic, minced
1 cup chopped tomatoes with their juices
1 cup chicken stock ( I used Rachael Ray)
Chopped cilantro, to taste (optional)
4 large corn tortillas
1/2 cup refried beans
8 large eggs
Shredded Monterrey Jack cheese
Heat oil in medium sauce pan over medium-high heat. Add onions and bell peppers and cook, stirring, for 3 to 5 minutes. Add cumin, salt, cayenne, jalapeno, and garlic. Cook, stirring, for 30 seconds. Add tomatoes and their juices and cook, stirring, for 2 minutes. Add stock and simmer for 15 minutes to thicken the sauce, stirring occasionally. Remove from heat and cover to keep warm.
In a large skillet heat some veggie oil over medium heat. Add 1 tortilla and brown until slightly crispy, about 1 minute. Repeat with remaining tortillas.
Fry eggs in bacon drippings over medium heat. Cook to desired doneness (I like over-medium). Sprinkle with MJ cheese.
To assemble, place one tortilla on each plate. Spread with refried beans. Place two eggs on refried beans. Top with Ranchero sauce and sprinkle with cilantro if desired. Served with sliced avocados.