Huevos Rancheros

Dice the roma tomatoes, jalapeno pepper, and white onion. Finely chop the cilantro.

In a bowl, combine the chopped tomatoes, jalapeno, onion, cilantro, bay leaves, tomato sauce, garlic salt, and cumin. Stir well to combine.

Heat the salsa mixture in a saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally. Remove bay leaves before serving.

In a saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the pinto beans and cook until heated through.

Using a potato masher or the back of a fork, mash the beans until they reach your desired consistency. Some whole beans are fine.

In a cast iron skillet, heat 1/3 cup of vegetable oil over medium-high heat until shimmering.

Carefully place one corn tortilla into the hot oil. Fry for about 1-2 minutes per side, until golden brown and slightly crispy. Use tongs to press down on the tortilla to ensure even frying. Remove from skillet and drain on paper towels.

Repeat the process with the remaining tortillas, adding more oil if needed. You can add more oil if you prefer a softer tostada.

In the same skillet (or a clean one), heat a little more oil over low heat. The oil should still be hot from the tortillas.

Crack one egg into the hot oil. Cook for about 3 minutes, or until the egg whites are set and the yolk is cooked to your desired doneness. You can spoon some hot oil over the yolk to help it cook faster.

Repeat with the remaining eggs.

Place a fried tortilla on a plate. Spread a generous amount of refried beans over the tortilla.

Top the beans with a fried egg. Spoon a desired amount of salsa over the egg.

Sprinkle with queso fresco, if desired.