Speedy Huevos Rancheros

• 2 cups store-bought hot red salsa*
• Vegetable oil for frying
• 8 smallish corn tortillas (5 to 6 in.)
• 8 eggs
• 1 cup coarsely shredded jack cheese, plus extra for sprinkling on beans
• 1/4 cup chopped green onions
• 3 tablespoons grated cotija or parmesan cheese
• 2 teaspoons dried Mexican oregano or 2 tbsp. chopped fresh cilantro
• 2 cans (15 oz. each) refried beans*, thinned with water if you like and warmed up in the microwave

1. Put 4 heavy dinner plates in oven and preheat to 200u0b0. Heat salsa in a small saucepan over low heat, covered.
2. Fill a large frying pan with 1/2 in. oil and heat over medium heat until the handle of a wooden spoon bubbles when you stand it in the oil. Remove plates from oven. Using tongs, fry each tortilla 2 seconds per side. Drain against side of pan, then overlap 2 tortillas on each warm plate. Pop in oven to keep warm.
3. Reduce heat to medium low. Cook 4 eggs, gently spooning oil over yolks to set them, 2 minutes for firm whites and runny yolks.
4. Spoon about 3 tbsp. warm salsa onto each plate of tortillas. Using a slotted spatula or spoon, transfer 2 eggs to each plate, draining against side of pan first, and top with another 3 tbsp. salsa. Keep warm in oven while frying and plating remaining 4 eggs. (You may have to increase the heat a little for the second batch.)
5. Sprinkle eggs with jack cheese, then green onions, cotija, and oregano. Spoon beans alongside and top with jack cheese.
6. *If you can spend more time cooking, check out our recipes for Salsa Ranchera, Chorizo Refried Beans, and Mexican Red Rice.
7. Note: Nutritional analysis is per serving.

storebought, vegetable oil, corn tortillas, eggs, jack cheese, green onions, grated cotija, oregano, beans

Taken from www.myrecipes.com/recipe/speedy-huevos-rancheros (may not work)