Instructions

1. Make the rice and beans: Purée 4 cloves peeled garlic, the tomatoes, and ½ the onion in a food processor until smooth. Heat oil in a 6-qt. saucepan over medium-high heat. Cook rice, stirring occasionally, until lightly toasted, about 5 minutes. Add reserved tomato mixture; cook, stirring occasionally, until slightly dry, 1–2 minutes. Stir in stock and salt; boil. Reduce heat to low; cook, covered, until rice is tender, 18–20 minutes. Let sit 10 minutes, then fluff with fork and transfer to a bowl; keep warm. Wipe pan clean and add chopped garlic, the remaining chopped onion, the beans, epazote, and 12 cups water; boil. Reduce heat to medium; cook, stirring occasionally, until beans are very tender, about 1½ hours. Purée remaining peeled garlic and the jalapeño in food processor until smooth; stir into beans with salt; cook 10 minutes more and keep warm.
2. Make the ranchero sauce and pico de gallo: Heat oil in a 2-qt. saucepan over medium-high heat. Cook oregano, garlic, half the jalapeños, and ¾ the onion until golden, 8–10 minutes. Add puréed tomatoes and salt; simmer until slightly thickened, about 7 minutes. Set ranchero sauce aside. Stir remaining jalapeños and onion, the cilantro, lime juice, tomatoes, and salt in a bowl; set pico de gallo aside.
3. To serve: Heat oven to 375°. Heat a 12” nonstick skillet over medium-high heat; working in batches, cook tortillas, flipping once, until puffed and lightly toasted, 1–2 minutes. Divide between 4 heatproof plates. Working in batches, cook eggs without flipping until whites are just set and yolks are still runny, about 3 minutes. Slide 1 egg over each tortilla; top with ranchero sauce and sprinkle with cheddar and Monterey Jack. Place rice and beans alongside; sprinkle beans with cotija. Bake until cheese is melted, 1–2 minutes. Garnish with pico de gallo and, if you like, parsley leaves.