It's nothing special, but it amazed me that we had everything in the house to make huevos rancheros for a weekend brunch. I don't know if there is a strict formula for the dish, so we wung it, based on memories of restaurant meals. You might find it imperfect in presentation.
You would probably like it anyway.
I won't apologize for having deli-counter Spanish rice and prepared black beans in the fridge; it was an emergency (of yore; there were leftovers).
The salsa is likewise store-bought, perfectly flavored but made with tomatoes imported from the moon.
Closer to home, the organic avocado is from somewhere in California. The cilantro is local, as are the red onion and the eggs. Corn tortillas? Local company; don't know the provenance of their grain.
It came together really fast. No fusty, clumpy mise-en-place excruciation. Well, a little. Fast excruciation.
Languid consumption, however. I ate until my food got cold, and then kept eating.