This dish was originally named for the tomato and chile sauce it was served with; now it is often topped with any chile-spiked salsa, such as the tomatillo version on page 179. Start by heating the salsa in a skillet with a tablespoon of sunflower or other neutral-tasting oil.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Toast tortillas Working with one at a time, use tongs to hold an 6-inch corn tortilla directly over the flame of a gas burner until it just starts to blacken, then flip and heat other side until it begins to puff. Keep warm in a clean kitchen towel while repeating with 3 more tortillas.
Step 2
Assemble Place a toasted tortilla on each plate and spoon warmed salsa on top (about 1/4 cup on each). Fry 4 eggs (see opposite), then slide one onto each tortilla. Season with salt and pepper, if desired. Serve at once, with sour cream, if desired.
