Huevos Rancheros

• In a small bowl, combine sour cream, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lime juice, and a pinch of lime zest. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic, scallion whites, and Mexican Spice Blend; season with salt and pepper. Cook, stirring, until fragrant, 1 minute. • Add crushed tomatoes and ½ tsp sugar (1 tsp for 4 servings); cook, stirring, until mixture is mostly smooth, 2-3 minutes. Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4); simmer until thickened, 3-5 minutes. Keep covered off heat until ready to serve.

• While sauce simmers, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Place half the refried beans (all for 4 servings) and softened butter in a second small microwave-safe bowl. Cover with plastic wrap and microwave until beans are warmed through and butter is mostly melted, 45-60 seconds. • Stir in a squeeze of lime juice and season with salt and pepper to taste.