Huevos Rancheros

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griddle char the tomatoes, chilies, onions, and garlic.
Use a mortar and first place garlic, cumin seeds, pepper and salt. Crush to make a paste (read notes).
Add onions and chilies and crush until combined.
Add tomatoes with the skin on and grind for a couple of minutes or until your desired consistency.
On a medium saucepan heat olive oil over medium heat. Add the salsa and let it sizzle for one minute.
Add half a cup of water and let the salsa simmer for 2 more minutes. Adjust with salt and turn off the heat.
Add some oil to a non-stick frying pan and heat over medium heat.
Fry tortillas one by one until lightly crispy but not too crunchy.
Place tortillas on a plate with kitchen paper towels to absorb the excess of oil.
Using the same frying pan where you fried tortillas, fry the eggs to your preference (runny, well done).

Assemble

Transfer two tortillas side by side onto a plate. Add some ranchero salsa and spread it over tortillas.

Now place your fried eggs on tortillas and then finish with more salsa on top.

Serve with refried beans and café de olla.

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