Mexican Huevos Rancheros

Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.

Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.

Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.

Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.