Bitsy's Kitchen. Huevos Rancheros

Huevos Rancheros (Eggs Ranch Style)
4 Tbsp. vegetable oil 8 to 12 corn tortillas 8 to 12 eggs	Butter 1 recipe Mexican tomato sauce (see below)

Heat the vegetable oil in a heavy skillet over moderate heat and fry the tortillas until limp. Drain on paper towels and place two tortillas, side by side, on each plate. Fry the eggs in the butter to your preferred degree of doneness. Place the eggs (2 per person) on top of the tortillas and top with tomato sauce. Serve with refried beans.
Serves 4 to 6.

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Mexican Tomato Sauce
2 Tbsp. vegetable oil 1 small onion, finely chopped 1 clove garlic, finely chopped 2 large tomatoes, peeled, seeded, and chopped	1/2 tsp. sugar Salt and freshly ground pepper to taste Finely chopped jalapeno or serrano chiles, to taste

Heat the oil in a saucepan and fry the onion and garlic until soft but not brown. Add the remaining ingredients and cook over low to moderate heat for 20 minutes, stirring occasionally. Serve warm or cold. Makes about 2 cups.