Prepare the salsa. Heat 2 tablespoons of vegetable oil in a medium saucepan over low heat. Add the chopped onion and tomatoes. Cook gently for about 15 minutes, stirring occasionally, until the vegetables are soft. Add salt, water, tomato purée, and chili powder (if using). Stir and set aside.
In a separate frying pan, heat a little oil over medium heat. Fry each tortilla for about 1 minute on each side until lightly crisp. Set aside.
In another pan, fry the eggs to your preferred doneness. Sunny side up works best for this dish.
To assemble the Huevos Rancheros, place a fried tortilla on each plate. Top with a fried egg, then spoon over some of the tomato-onion salsa.
Serve immediately with optional refried beans, spicy salsa, avocado, or cheese. A cup of fresh coffee and orange juice completes the authentic breakfast experience.
