HUEVOS RANCHEROS

Spicy Fresh Tomato Sauce (recipe follows)
Refried Beans (recipe follows, use canned refried beans, if desired)
2 tablespoons olive oil, divided use
4 corn tortillas (6 inches in diameter)
4 eggs

Make Spicy Fresh Tomato Sauce and Refried Beans and keep both warm.

In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat. Add tortillas, 1 or 2 at a time, cook 5 seconds per side, or until just soft, and remove to serving plates. Spread Refried Beans over tortillas.

Add remaining 1 tablespoon oil to pan. Add eggs, 1 at a time, to pan and fry 3 minutes per side, or until cooked "over easy" (fried on one side, then carefully turned and cooked until done.)

Place 1 fried egg on each serving of refried beans and top with tomato sauce. Serve hot.

SPICY FRESH TOMATO SAUCE
Makes generous 1 cup

1 tablespoon olive oil
1 small onion, minced
2 medium tomatoes, peeled and chopped
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons chopped cilantro

In 10-inch nonreactive (i.e. not unlined aluminum or cast iron) skillet, heat olive oil over low heat. Add minced onion and cook, stirring frequently, 4 minutes, or until soft. Add tomatoes, salt and cayenne and cook, stirring frequently, 7 minutes, or until sauce is thick and dry. Remove pan from heat and stir in chopped cilantro.

REFRIED BEANS
Makes about 2 cups

1 tablespoon olive oil
1 small onion, minced
1 garlic clove, minced
2 cups cooked pinto beans, either homemade or canned, rinsed and drained
1/2 teaspoon salt

In 10-inch skillet heat oil over medium heat. Add onion and garlic and cook, stirring frequently, 4 minutes, or until onion is tender. Add beans; mash lightly with potato masher or large spoon until they are slightly lumpy and stir in salt. Cook, stirring frequently, 5 minutes, or until beans are heated through.

Makes 4 servings
Source: Redbook Flavor Rules!: More Than 250 Recipes Plus Hints, Tips & Tricks for Really Great Food by From the Editors of Redbook