This dish was originally named for the tomato and chile sauce it was served with; now it is often topped with any chile-spiked salsa, such as the tomatillo version on page 179. Start by heating the salsa in a skillet with a tablespoon of sunflower or other neutral-tasting oil.

　　

Ingredients

serves 4

　　

Step 1

Toast tortillas Working with one at a time, use tongs to hold an 6-inch corn tortilla directly over the flame of a gas burner until it just starts to blacken, then flip and heat other side until it begins to puff. Keep warm in a clean kitchen towel while repeating with 3 more tortillas.

　　

Step 2

Assemble Place a toasted tortilla on each plate and spoon warmed salsa on top (about 1/4 cup on each). Fry 4 eggs (see opposite), then slide one onto each tortilla. Season with salt and pepper, if desired. Serve at once, with sour cream, if desired.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.