Skillet Huevos Rancheros

Heat the oil in a 12-inch skillet over medium-high heat until hot.

Add the onions and a pinch of salt and cook until softened, about 2 minutes.

Add the garlic, jalapenos and cumin and cook until fragrant and softened, about 30 seconds more.

Add the tomatoes and allow to cook until they soften, then break them apart with a wooden spoon or potato masher. Adjust the heat to maintain a vigorous boil, seasoning to taste, and cook until thickened, 8 to 10 minutes. Lower the heat, stir in the beans and then make wells in the sauce and add the eggs into them. Cover and cook until the whites have set, about 5 minutes. Divide the tortillas among 4 plates and carefully ladle the eggs along with the bean and tomato mixture. Top with cilantro and served with limes and avocado slices.