Ingredients

• 4 plum tomatoes, cored
• 1 large shallot, peeled
• 1 serrano chile, stemmed
• 1/4 cup chicken broth
• Salt and freshly ground black pepper
• 5 tomatillos, husked and rinsed
• 1 Anaheim chile, halved
• 1/2 small white onion
• 1 clove garlic, unpeeled
• Salt and freshly ground black pepper
• 2 tablespoons canola oil, divided
• 2 (6-inch) corn tortillas
• 4 large eggs
• Salt

Instructions

1. Watch how to make this recipe.
2. For the salsa asada: Heat a medium skillet over medium heat. Add the tomatoes, shallots and serranos to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes. Transfer the charred ingredients to a blender, add the broth and process until smooth. Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red color, 5 to 7 minutes. Season with salt and pepper.
3. For the salsa verde: Heat a medium skillet over medium-high heat. Add the tomatillos, chile, onion and garlic to the dry skillet and char on all sides, turning occasionally, about 6 minutes. Peel the garlic. Transfer the charred ingredients to a blender and process until smooth. Season with salt and pepper.
4. For the Huevos Rancheros: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the tortillas, 1 at a time, and cook until crisp-tender, 30 seconds per side. Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm.
5. Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes. Sprinkle with salt.
6. Unwrap the tortillas and arrange them flat on 2 serving plates (1 tortilla per plate). Top each tortilla with 2 fried eggs and spoon about 1/3 cup warm salsa asada over 1 egg and another 1/3 cup salsa verde over the other egg. Serve immediately.