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