Huevos Rancheros Salsa

2 pounds fresh ripe tomatoes, peeled and coarsely chopped
2 to 3 serrano or jalapeño chiles, seeded for a milder sauce, and chopped
2 garlic cloves, peeled, halved, green shoots removed
1/2 small onion, chopped
2 tablespoons oil
Salt to taste
4 to 8 eggs (to taste)
Chopped cilantro for garnish

Place the tomatoes, chiles, garlic and onion in a blender and purée, retaining a bit of texture.

Heat 1 tablespoon of the oil over high heat in a large, heavy nonstick skillet, until a drop of purée will sizzle when it hits the pan. Add the purée and cook, stirring, for four to ten 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 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 have 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 one or two fried eggs on each plate. Spoon the hot salsa over the whites of the eggs, leaving the yolks exposed if possible. Sprinkle with cilantro and serve.

Adapted from: The New York Times: Fitness & Nutrition: Recipes For Health