Huevos Rancheros

Ok, Lets start by making our Pico De Gallo that will be our eventual topping. I like to make this first or even an hour ahead of time so the flavors get time to develop before serving! Simply combine your diced tomato, onion, jalapeno and cilantro together in a bowl and stir to combine ingredients. Squeeze in the juice from one lime wedge and reserve the rest for serving later. Season with salt and pepper to taste and leave to rest in a covered bowl. You can just leave this out on the counter, no need to refrigerate. Now, in a pan over medium heat, add oil, beans, cumin, paprika and onion powder, and pepper. Let these heat for about 10 minutes or until next steps are done. We are not looking to really break these beans down, just get them heated well all the way through While your beans are cooking, it's time to prepare your eggs. I personally prefer a poached egg for this dish, you can easily just do a fried egg as well. It's the runny yolk that is key to this dish. To poach your egg, bring salted water to a boil in a medium pan. Crack your two eggs into the water. They will cook in about a minute. Once the egg whites have completely cooked and turned a solid color you are ready to pull out your egg. Layout your tortillas on a plate. Put down a layer of beans as a base on both. Place your poached egg over the beans and then top with your Pico de Gallo and then your crumbles Queso Fresco. Serve with a lime wedge on the plate to squeeze over the dish if desired. Enjoy!