Huevos Rancheros

• RED SAUCE

• 1 tbsp. Crisco® Pure Corn Oil or 1 tbsp. Crisco® Pure Vegetable Oil
• 1/2 cup chopped onion
• 2 to 3 serrano chilies, finely chopped
• 2 large tomatoes, diced or 1 (14.5 oz.) can diced tomatoes, drained
• 2 tsps. fresh lime juice
• 1/2 tsp. salt
• 3/4 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/4 cup minced cilantro

• EGGS

• Crisco® Pure Corn Oil or Crisco® Pure Vegetable Oil
• 4 (6-inch) corn tortillas
• 1/2 cup prepared refried beans
• 4 large eggs
• Avocado slices (optional)
• Queso fresco, crumbled (optional)

1. HEAT 1 tablespoon oil in small saucepan. Add onion and chilies. Cook 2 to 3 minutes or until soft. Add tomatoes, lime juice, salt, cumin and chili powder. Simmer 10 minutes. Keep warm until ready to serve. Remove from heat; stir in cilantro just before serving.
2. HEAT oven to 250°F. Heat 1 teaspoon oil in large skillet on medium-high heat. Cook tortillas until crispy, about 1 1/2 to 2 minutes on each side, adding more oil as needed. Spread refried beans on tortillas. Keep warm in oven until eggs are ready.
3. ADD 2 teaspoons oil to skillet. Fry eggs to desired doneness on medium-high heat. Top each prepared tortilla with 1 tablespoon salsa and 1 fried egg. Top with more salsa. Serve with avocado slice and queso fresco, if desired.