Ranchero Sauce:
1/2 cup chopped white onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper,
1 teaspoon ground cumin
1/2 teaspoon salt
1 Tablespoon minced jalapeno (opt)
1 teaspoon minced garlic
1 15ounce can diced tomatoes
1 cup chicken stock
3 tablespoons chopped cilantro
1/2-pound Jimmy Dean sausage cooked
2 teaspoons vegetable oil,
4 corn tortillas
1/2 cup warmed refried beans
2 tablespoons unsalted butter
8 large eggs
1 1/2 cups shredded cheese,
To make Ranchero Sauce, cook and drain sausage, add onions and bell peppers cook for 3-5 minutes. Add cumin, salt, jalapeno, and garlic, and cook stirring for 30 seconds. Add the tomatoes and their juices and cook, stirring for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning to taste and cover to keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium heat, add 1 tortilla and cook until warmed and just starting to brown about 30 seconds, turn and cook other side. Remove and keep warm and repeat with remaining tortillas.
In a medium skillet, melt 1 tablespoon butter cook eggs over easy.
Place a warm tortilla on each plate, spread with about 2 tablespoons of warmed refried beans, place 2 cooked eggs on top of each tortilla, and top with ranchero sauce and cheese, Serve immediately