• Turn on the heat to medium and heat up 1 tablespoon of oil in either a comal or a large saucepan. Toss in the onion and garlic and fry until the onion becomes translucent.
• Stir in the tomatoes and chilli and simmer for 10 minutes. Add some water to give the sauce a soupy consistency, cover and cook until bubbling. Set aside.
• Once cooled, add the contents of the pan to a blender and blend to a nice, homogenous texture.
• Next add some more oil to the pan and heat the sauce back up on a medium flame. Fry it for about 5 minutes, then season and set aside.
• In a separate pan or skillet fry the corn tortillas in a bit of oil for 1 minute on each side. Drain the excess oil on kitchen paper and set aside.
• In the same pan, fry the eggs and season to taste.
• Stir the canned beans in a pan with a little oil until heated throughout.
• Serve two tortillas in a wide, flat dish, place two eggs on top and serve with ranchera sauce and beans.

Enjoy!