You’ll find innumerable versions of huevos rancheros throughout Mexico (and beyond!), but at its heart, the dish consists of fried corn tortillas, fried eggs, and a generous amount of tomato salsa. “There should be a lot of salsa for the eggs,” says recipe developer Rick Martinez—and since that salsa is spicy, fresh, and, thanks to the charred cherry tomatoes, a little bit smoky, you’ll be glad to have it. Rick’s recipe also includes a layer of sautéed mushrooms and poblanos topped with cheese for a substantive yet meat-free meal; you could also add chorizo, refried beans, queso fresco, and/or guacamole. Serve for breakfast, lunch, and/or dinner.