Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add one chopped onion and one diced jalapeño, stirring until softened, about 5 minutes.

Stir in 4 minced garlic cloves, 1 teaspoon of ground cumin, 2 teaspoons of chili powder, 1 teaspoon of dried oregano, and a pinch of kosher salt and freshly ground black pepper. Cook for an additional minute until fragrant.

Pour in a 28-ounce can of crushed tomatoes and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes.

While the sauce simmers, preheat your oven to 400°F (200°C). Coat a 9x13-inch baking dish with cooking spray or oil.

Layer 6 corn tortillas evenly across the bottom of the prepared baking dish. Spoon half of your ranchero sauce over the tortillas, followed by one-third of 2 cups of shredded Monterey Jack cheese.

Pour in 1 can of drained pinto beans over the cheese and then top with half of the remaining cheese.

Top the casserole with the remaining corn tortillas, followed by the rest of the ranchero sauce. Create divots in the sauce and crack eggs into each divot.

Place the casserole in your preheated oven and bake for 15 to 18 minutes, or until the egg whites are set but yolks remain slightly runny.

Once baked, allow the casserole to cool for 5 minutes before serving. Garnish with chopped fresh cilantro and sliced avocado.