Huevos Rancheros

• 1 ancho chile, stemmed and seeded
• 1 cup boiling water
• 2 tablespoons pure olive oil plus more for oiling the skillet
• 4 large garlic cloves, unpeeled
• 3 jalapeno chiles
• 1 medium sweet onion, halved
• 1 pound plum tomatoes
• Salt
• 1 dozen large eggs
• 1/4 cup plus 2 tablespoons crumbled queso blanco or ricotta salata
• 1/4 cup coarsely chopped cilantro

1. In a large cast-iron skillet, toast the ancho chile over moderate heat for 1 minute per side.
2. Transfer to a heatproof bowl and add the boiling water.
3. Cover with a plate and let stand for 20 minutes.
4. Remove the ancho and finely chop it; reserve the soaking liquid.
5. Lightly oil the skillet.
6. Lightly char the garlic, jalapenos and onion over low heat, about 8 minutes; transfer to a plate.
7. Lightly oil the skillet again and char the tomatoes over moderately high heat, about 4 minutes; transfer to a plate.
8. Peel and finely chop the garlic.
9. Peel, stem and seed the jalapenos.
10. Coarsely chop the jalapenos and onion.
11. Peel and coarsely chop the tomatoes.
12. In a medium saucepan, heat the 2 tablespoons of olive oil.
13. Add the garlic, jalapenos and onion and cook over moderately low heat for 5 minutes.
14. Add the tomatoes, ancho and reserved soaking liquid and simmer over low heat for 10 minutes.
15. Season with salt.
16. Lightly oil the skillet and fry the eggs, sunny-side up, over low heat for 3 to 4 minutes.
17. Spoon 1/2 cup of the tomato sauce onto each plate and top with 2 eggs.
18. Sprinkle with the crumbled cheese and cilantro and serve.

ancho chile, boiling water, olive oil, garlic, jalapeno chiles, sweet onion, tomatoes, salt, eggs, queso blanco, cilantro

Taken from www.foodandwine.com/recipes/huevos-rancheros-may-2000 (may not work)