-
1
FOR THE SALSA:
-
2
Adjust oven rack to middle position; preheat oven to 375 degrees Fahrenheit.
-
3
Mince one jalapeno and set aside.
-
4
In medium bowl, combine tomatoes, remaining jalapenos, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne pepper; toss to mix thoroughly.
-
5
Place vegetables cut side down on baking sheet.
-
6
Roast 35 to 45 minutes; cool on baking sheet for 10 minutes.
-
7
Increase oven heat to 450 degrees Fahrenheit.
-
8
Using tongs, transfer roasted onions, garlic, and jalapenos to bowl of food processor.
-
9
Process until almost completely broken down, about 10 seconds, pausing halfway through to scrape sides of bowl with rubber spatula.
-
10
Add tomatoes and process until salsa is slightly chunky, about 10 seconds more.
-
11
Add 2 tablespoons cilantro, reserved minced jalapeno, salt, pepper, and lime juice to taste.
-
12
FOR THE TORTILLAS: Brush both sides of each tortilla lightly with remaining tablespoon oil, sprinkle both sides with salt, and place on clean baking sheet.
-
13
Bake until tops just begin to color, 5 to 7 minutes; flip tortillas and continue to bake until golden brown, 2 to 3 minutes more.
-
14
FOR THE EGGS:
-
15
Meanwhile, bring salsa to gentle simmer in 12-inch nonstick skillet over medium heat.
-
16
Remove from heat and make four shallow wells in salsa with back of large spoon.
-
17
Break 1 egg into cup; carefully pour egg into well in salsa; repeat with remaining eggs.
-
18
Season each egg with salt and pepper to taste.
-
19
Cover skillet and place over medium-low heat.
-
20
Cook until desired doneness: 4 to 5 minutes for runny yolks, 6 to 7 minutes for set yolks.
-
21
TO SERVE:
-
22
Place tortillas on serving plates; gently scoop one egg onto each tortilla.
-
23
Spoon salsa around each egg, covering tortillas, but leaving portion of eggs exposed.
-
24
Sprinkle with remaining cilantro and serve with lime wedges.
