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1
Wrap the tortillas in aluminum foil, and heat in a 350-degree oven while you prepare the salsa and fry the eggs.
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2
Place the tomatoes, chiles, garlic and onion in a blender and puree, retaining a bit of texture.
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3
Heat 1 tablespoon of the canola oil over high heat in a large, heavy nonstick skillet, until a drop of puree will sizzle when it hits the pan.
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4
Add the puree and cook, stirring, for four to ten minutes, until the sauce thickens, darkens and leaves a trough when you run a spoon down the middle of the pan.
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5
It should just begin to stick to the pan.
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6
Season to taste with salt, and remove from the heat.
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7
Keep warm while you heat the tortillas and fry the eggs.
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8
Warm four plates.
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9
Fry the eggs in a heavy skillet over medium-high heat.
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10
You wont need much oil if you have another nonstick skillet.
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11
Use the remaining tablespoon of oil if necessary.
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12
Cook them sunny side up, until the whites are solid but the yolks still runny.
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13
Season with salt and pepper, and turn off the heat.
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14
Place two warm tortillas on each plate, overlapping if you are only serving one egg.
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15
Top with one or two fried eggs.
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16
Spoon the hot salsa over the whites of the eggs and the tortillas, leaving the yolks exposed if possible.
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17
Sprinkle with cilantro and serve.
