Mexican Breakfast Eggs (Huevos Rancheros)

First, peel the red onion and garlic, then finely chop both.

In a large pan, heat 3 tablespoons of oil over medium heat. Add the chopped onion and garlic, then sauté for 2-3 minutes. Then pour in the chopped tomatoes, the drained red beans, sprinkle with cumin and chili. Mix thoroughly, reduce the heat, cover the pan, and cook the sauce for 7-8 minutes.

After the cooking time, season the sauce with salt and pepper. Using a spoon, make 4 indentations in the sauce, and crack an egg into each. Cover the pan again and cook over medium heat for another 3-4 minutes, until the egg whites are set but the yolks are still runny.