Huevos Rancheros Tostadas

Dice the tomatoes, jalapeños, and serrano pepper. Slice the onion.

Heat 2 tablespoons of oil in a pot over medium heat. Add the sliced onion, diced peppers, and whole garlic cloves. Sauté until softened.

Add the diced tomatoes to the pot and stir to combine.

Pour in the canned tomato sauce with jalapeño and stir.

Season with salt and pepper to taste.

Add water, stir, then cover the pot and let the sauce simmer.

While the sauce simmers, heat 1/2 cup of oil in a separate skillet. Fry the corn tortillas one at a time until crispy and golden. Set aside on a paper towel to drain.

Once the sauce has simmered and the vegetables are tender, use a potato masher to break down the vegetables into a chunky sauce.

Stir the chopped fresh cilantro into the finished sauce.

In a clean pan, fry two eggs to your preference (sunny-side up is shown). Season with a pinch of salt and pepper.

To assemble, spread a layer of guacamole on one tostada and refried beans on another.

Place a fried egg on top of each tostada.

Generously spoon the warm ranchero sauce over the eggs.

Garnish with crumbled queso fresco and serve immediately.