Rick Bayless, through the in-flight magazine on Southwest Airlines
1 28-oz can fire-roasted tomatoes, drained
4 T vegetable oil
1 white onion, chopped into 1/4" pieces
3 serrano chiles, seeded and finely chopped
1 clove garlic, roasted, peeled and finely chopped
1/2 tsp salt
8 corn tortillas, warmed
2 T queso fresco, crumbled
In a food processor, blend the tomatoes to a coarse puree. Set aside.
In a large pot, heat 2 T oil over medium heat. Add onion and hot peppers. Stir frequently until the onion is lightly browned, but still slightly crunchy, about 5 minutes. Stir in the garlic and then the tomato puree.
Cook, stirring often, until thicker and darker in color -- about 5 minutes. Add salt and keep warm over low heat.
In a large skillet, heat remaining oil over medium heat. Break eggs into the skillet, without breaking the yolks. Cook them sunny-side up, until the whites are set, but yolks are still runny. Sprinkle with salt and pepper.
Lay 2 warm tortillas on a plate, slightly overlapping. Top with 2 eggs. Spoon warm sauce over eggs (gently, to avoid breaking the yolk). Sprinkle with cheese and cilantro.