Tip black beans into colander and rinse thoroughly with cool water, shake water away and transfer to saucepan.

Add to black beans, chipotle and adobo sauce, garlic, vegetable broth, oregano and salt and place on a high heat.

Stir to combine until the liquid begins to rumble then lower heat to medium.

Remove from heat once the flavors have combined and the sauce has reduced 50%.

Dice tomatoes and tip into colander. Shake tomatoes around to release the seeds and juices, then transfer tomatoes to a mixing bowl.

Add cilantro, chives, jalapenos and lime juice and mix.

Add a pinch of salt and taste to ensure you've added the adequate amount, add more if needed. Set aside to allow flavors to combine.

Slice avocados and set aside.

Place cast iron skillet on high heat and when very hot, add one tortilla at a time and toast on both sides.

Heat cooking oil in skillet on high heat, and when oil becomes hot, lower the heat to medium-low and crack in as many eggs as will comfortably fit in your skillet.

Fry eggs slowly with cover on top of the skillet to create the perfect sunnyside up eggs. Repeat as necessary.

Once eggs are ready, you can build your Huevos Rancheros, layering the ingredients.

Place tortilla on the plate, then add black beans, add eggs and avocado, top with pico de gallo, and scatter some grated queso fresco.

Serve immediately.