Mexican Huevos Rancheros

• 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

1. Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
2. Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
3. 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.
4. Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

tomato, green serrano chile, clove garlic, salt, vegetable oil, corn tortillas, eggs, beans

Taken from www.allrecipes.com/recipe/265086/mexican-huevos-rancheros/ (may not work)