Huevos Rancheros with Broiled Tomato Salsa

Ingredients

• 1 pound plum tomatoes, cut into 1-inch chunks
• 2 serrano chilies, stemmed and seeded
• 6 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper
• 1 medium white onion, finely chopped
• 2 medium cloves garlic, minced
• 1 1/2 tablespoons cider vinegar
• 4 large eggs
• 2 to 4 warm flour or corn tortillas

Directions

1. Move an oven rack to the upper third position and heat the broiler. Cover a rimmed baking sheet with foil. Add the tomatoes and chilies, spoon over 2 tablespoons oil, and sprinkle with salt and pepper. Toss everything together, then spread it out in an even layer. Broil until the vegetables start to blister and darken in spots, 8 to 10 minutes, stirring once midway through. Broilers vary, so stay close and keep an eye on them as they cook.
2. Set the baking sheet on a cooling rack and let the vegetables cool for 5 minutes. Scrape the tomatoes and chilies into a food processor and pulse until the mixture is chunky and salsa-like.
3. Warm another 2 tablespoons oil in a medium skillet over medium heat until it shimmers. Add the onions and cook, stirring now and then, until they soften and turn translucent, about 5 minutes. Stir in the garlic and cook just until aromatic, about 1 minute. Raise the heat to medium-high and add the tomato-chili mixture. Cook, stirring occasionally, until the liquid cooks down a bit, about 3 minutes. Stir in the vinegar and keep cooking until the sauce is thick while still looking juicy, about 2 minutes longer. Add salt and pepper to taste. Spoon the sauce into a bowl and cover it so it stays warm.
4. Wipe the skillet out well. Heat the remaining 2 tablespoons oil over medium-high heat. Add the eggs and season them with salt and pepper. When the whites start to look opaque and set around the edges, lower the heat to medium low, cover the pan, and cook until the yolks are done the way you like them, 2 to 4 minutes. Move the eggs to a plate, spoon the sauce over the top, and serve with warmed tortillas.