Make the ranchero sauce: Heat 1 tablespoon oil in a skillet over medium. Add onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in garlic and jalapeño for 30 seconds until fragrant. Add tomatoes, cumin, and smoked paprika. Simmer 8–10 minutes, stirring occasionally, until slightly thickened. Taste and season with salt and pepper.

Warm the beans: In a small pot, warm your beans with a splash of water until spreadable. Season lightly with salt and a squeeze of lime if you like.

Crisp the tortillas: In a separate skillet, heat 1/2 cup oil over medium to medium-high until shimmering. Fry tortillas one at a time, 30–45 seconds per side, until golden and crisp but not brittle. Drain on paper towels and sprinkle with a little salt. Keep warm in a low oven if you’re making a larger batch.

Cook the eggs: In a clean nonstick or well-seasoned pan, heat 1–2 teaspoons oil over medium. Crack in the eggs. Cook sunny-side up for runny yolks (3–4 minutes), or flip for over-easy/medium. Season lightly with salt and pepper.

Assemble: Spread a spoonful of beans on each crispy tortilla. Top with an egg, then ladle over warm ranchero sauce. Finish with avocado, cilantro, a sprinkle of queso fresco, and a squeeze of lime. Add hot sauce if you want extra kick.

Serve immediately: This dish is best hot, while the tortillas still carry a good crunch against the sauce and yolk.