This is my version of Huevos Rancheros. It was pretty easy and can be left to simmer until you are ready for the eggs. We like our eggs cooked through and solid, so I mixed each one before adding them to the sauce (I also flipped them). You can do them softer or over-easy if you prefer.
1/2 onion chopped finely
1-2 cloves of garlic, minced
1 can of tomatoes with diced chiles
1 can of diced tomatoes (I usually get the no salt added version)
1 can of diced chiles (if you like it with less heat, don't add this part)
1/8 teaspoon of cayenne pepper
Large skillet with a lid
Using a large skillet, saute the onions in olive oil over medium-high heat until soft. Add the garlic until fragrant (about 30-60 seconds). Don't let the garlic burn! Add the cans of tomatoes and chiles along with the cayenne pepper. Simmer on low heat for about 10 minutes, to reduce down. If you are letting it simmer for a while, you probably want to put the lid on it so it doesn't get too thick. About 5 minutes before you are ready to eat, add the eggs. Make a little bowl in the sauce, add an egg. Repeat until you have about 4-5 eggs in their own respective sauce bowls. I give mine a quick stir right before I put them in. If you want to flip them, wait until they had solidified enough and be very careful. I wasn't careful last night, and they didn't turn out very pretty (although they were still delicious). If you don't want to flip them, you can scoop some of the sauce on top (after they had cooked for a while). When you serve, try to remove the eggs intact, if you are interested in appearances. My eggs looked messy, so I just served them with the sauce on top. I also thought it was a bit too hot, so I served it with a dollop of sour cream to mine.