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1
To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat.
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2
Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes.
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3
Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds.
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4
Add the tomatoes and their juices and cook, stirring, for 2 minutes.
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5
Add the stock and simmer until thickened, about 15 minutes.
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6
Remove from the heat and add the cilantro.
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7
Adjust the seasoning, to taste, and cover to keep warm.
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8
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat.
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9
Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds.
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10
Turn and cook on the second side.
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11
Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
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12
In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat.
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13
Break 4 eggs into each skillet and fry until beginning to set, about 1 minute.
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14
Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.
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15
Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans.
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16
Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce.
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17
Serve immediately.
