Step 1: Make the Ranchero Sauce

1. Heat a pan over medium heat and add 1 teaspoon of oil.
2. Sauté the onion, garlic, and jalapeño until fragrant (about 2 minutes).
3. Stir in the diced tomatoes, cumin, chili powder, salt, and pepper.
4. Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly.

Step 2: Crisp the Tortillas

1. In a separate pan, heat 1 tablespoon of vegetable oil over medium-high heat.
2. Lightly fry each corn tortilla for about 30 seconds per side, until golden and crisp.
3. Set them on a paper towel to drain excess oil.

Step 3: Fry the Eggs

1. In the same pan, add a little more oil if needed.
2. Crack the eggs into the pan and cook to your desired doneness (runny yolks recommended).
3. Season with a pinch of salt and pepper.

Step 4: Assemble the Dish

1. Place the crispy tortillas on serving plates.
2. If using, spread warm black beans on each tortilla.
3. Gently place fried eggs on top.
4. Spoon the warm ranchero sauce over the eggs.

Step 5: Garnish and Serve

1. Add sliced avocado, crumbled queso fresco, fresh cilantro, and a drizzle of hot sauce.
2. Serve immediately and enjoy!