1: Prepare the Ranchero Sauce

1. Heat 1 tablespoon of olive oil in a pan over medium heat.
2. Add the chopped onion and jalapeño (if using), and sauté until softened (about 3 minutes).
3. Stir in the minced garlic, cumin, and smoked paprika, cooking for another 30 seconds until fragrant.
4. Pour in the diced tomatoes (with juice) and season with salt, pepper, and sugar (if using).
5. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
6. Stir in the chopped cilantro, then remove from heat and set aside.

 2: Crisp the Tortillas

1. In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds per side, until slightly crispy but still pliable.
2. If you prefer crunchier tortillas, lightly fry them in 1 teaspoon of oil until golden and crisp.
3. Set them aside on a plate.

 3: Cook the Eggs

1. In a nonstick pan, melt 1 tablespoon butter or oil over medium heat.
2. Crack the eggs into the pan, cooking them sunny-side-up until the whites are set but the yolks remain runny (about 3–4 minutes).
3. For over-easy eggs, gently flip them and cook for 30 seconds more.

 4: Assemble the Huevos Rancheros

1. Spread a layer of refried beans (if using) on each tortilla.
2. Spoon warm ranchero sauce over the beans.
3. Place a fried egg on top of each tortilla.
4. Sprinkle with cheese, avocado slices, and fresh cilantro.
5. Drizzle with sour cream or Mexican crema, and serve with lime wedges and hot sauce on the