Mexican Huevos Rancheros - cooking recipe

Ingredients

1 large Roma tomato
1 green serrano chile
1 clove garlic
salt and ground black pepper to taste
4 tablespoons vegetable oil
2 corn tortillas
2 eggs
4 tablespoons refried beans

Preparation

Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.