For the sauce: Tomato sauce, chipotle peppers, lime juice, garlic, cumin, and cilantro.

What you'll need: corn tortillas, eggs, black beans, plain Greek yogurt, cojita cheese, tomatoes, and avocado.

Make the sauce. Add the rancheros sauce ingredients to your food processor.

Pulse until smooth. Set aside.

Place the tortillas on a lined sheet pan (use 2 sheet pans if don’t have one large enough). Broil for 4-5 minutes, until brown and slightly crispy.

Scoop some of the rancheros sauce onto each tortilla, spreading evenly 1 inch from the edges. Try to create a “nest” with the sauce to help the egg stay on the tortillas.

Crack each egg in the middle of the tortilla, trying your best not to let the egg run off the tortilla. It’s okay if it does, it’ll still be delicious!

Sprinkle with black beans evenly over the tortillas.

Bake for 15-18 minutes. 15 minutes will give you over-easy eggs, 18 minutes will give you over-hard eggs.

Top the huevos rancheros with plain Greek yogurt, cojita sauce, diced tomatoes, more rancheros sauce, cilantro, and avocados (if using).