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1
For the salsa asada: Heat a medium skillet over medium heat.
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2
Add the tomatoes, shallots and serranos to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes.
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3
Transfer the charred ingredients to a blender, add the broth and process until smooth.
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4
Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red color, 5 to 7 minutes.
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5
Season with salt and pepper.
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6
For the salsa verde: Heat a medium skillet over medium-high heat.
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7
Add the tomatillos, chile, onion and garlic to the dry skillet and char on all sides, turning occasionally, about 6 minutes.
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8
Peel the garlic.
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9
Transfer the charred ingredients to a blender and process until smooth.
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10
Season with salt and pepper.
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11
For the Huevos Rancheros: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat.
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12
Add the tortillas, 1 at a time, and cook until crisp-tender, 30 seconds per side.
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13
Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm.
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14
Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes.
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15
Sprinkle with salt.
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16
Unwrap the tortillas and arrange them flat on 2 serving plates (1 tortilla per plate).
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17
Top each tortilla with 2 fried eggs and spoon about 1/3 cup warm salsa asada over 1 egg and another 1/3 cup salsa verde over the other egg.
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18
Serve immediately.
