Huevos Rancheros

Ranchero Sauce
1 TB vegetable oil
1 cup white onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1 tsp ground cumin
1/4 tsp cayenne
1 TB minced jalapeno
1 tsp minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken stock
3 TB cilantro, chopped

2 tsp vegetable oil
4 lg. corn tortillas
1/2 cup warm refried beans
2 TB butter
8 lg. eggs
1 1/2 cups pepper jack cheese

To make the ranchero sauce, in a medium saucepan, heat the oil over medium heat. Add the onions and bell peppers and cook, stirring, for 3-5 minutes. Add cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from heat and add the cilantro. Adjust seasoning to taste. Serve sauce warm. Can be made ahead of time and reheated. I like to blend the sauce to have a smooth sauce.

In a large skillet, heat 1/2 tsp of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.

In 2 medium skillets, melt 1 TB butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.

Place 1 warm tortilla on a plate. Spread with 2 TB warm refried beans. Place 2 eggs onto of the tortilla and top with the warm ranchero sauce. Serve immediately.