In large skillet or 2-3 qt. saucepan, heat 2 tbls. oil over medium heat. Add onions, garlic and jalapeño and cook, stirring frequently, until onions soften, about 4-5 minutes. Be careful not to burn the garlic. Season with the cumin and a little salt & pepper while cooking.
For a chunkier sauce, blend one can of tomatoes in a blender and keep one can with the tomatoes diced. If you want a smooth sauce, blend both cans of tomatoes. Add tomatoes to onion mixture and simmer sauce for about 10-15 minutes.
Stir in cilantro and keep sauce warm while preparing everything else.
In another skillet, add enough oil to fry tortillas in. Briefly fry each tortilla a minute or so on each side, enough to get them lightly golden. If you want your tortillas super crisp, cook them longer. If you want your tortillas softer, cook less time. It’s just a matter of your preference. Drain tortillas on paper towels as they’re cooked.
Cook your eggs
Cook your fried eggs the way you like them- runny yolk or more firm. I use a little butter and like to put a lid on them to help cook them more evenly. If you don’t like eggs with a runny yolk go ahead and cook the eggs however you like your eggs, scrambled is fine.
Place tortilla on plate, spread some heated refried beans on the tortilla. Top with fried egg and some rancheros sauce. Garnish with diced avocado, chopped cilantro and crumbled queso fresco or your favorite shredded cheese. Add a little hot sauce if you want more spice!