Serves 2
Ingredients
8 Corn Tortillas
2 lbs Tomatoes fresh, ripe, peeled and chopped
2 Serrano Chiles, seeded
2 Garlic Cloves, peeled and halved
1/2 Onion, small,Onion, small,peeled, and diced
2 TBSPs Canola Oil
Salt to taste
4 Eggs
Fresh Cilantro Chopped
Directions
*Wrap the tortillas in aluminum foil and heat in a 350-degree oven while you prepare the salsa and fry the eggs.
Place the tomatoes, chilies, garlic, and onion in a blender and puree, retaining a bit of texture.
*Heat 1 tablespoon of the canola oil over high heat in a large, heavy nonstick skillet, until a drop of puree will sizzle when it hits the pan. Add the puree and cook, stirring, for 4 to 10 minutes, until the sauce thickens, darkens, and leaves a trough when you run a spoon down the middle of the pan. It should just begin to stick to the pan. Season to taste with salt and remove from the heat. Keep warm while you heat the tortillas and fry the eggs.
*Warm four plates. Fry the eggs in a heavy skillet over medium high heat. You won’t need much oil if you use another nonstick skillet. Use the remaining tablespoon of oil if necessary. Cook them sunny-side up, until the whites are solid but the yolks still runny. Season with salt and pepper and turn off the heat. Place two warm tortillas on each plate, overlapping if you are only serving 1 egg.
*Top with 1 or 2 fried eggs. Spoon the hot salsa over the whites of the eggs and the tortillas, leaving the yolks exposed if possible. Sprinkle with cilantro and serve.
Note: This recipe was inspired by Martha Rose Shulman from the New York Times.
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