I N G R E D I E N T S
2 cups chopped tomatoes
1 teaspoon mashed garlic
1 small arbol chile
2 tablespoons olive oil, plus 4 tablespoons
1/2 onion, sliced
Salt
1/2 teaspoon crushed Mexican oregano leaves
6 corn tortillas
6 eggs
Butter, for frying eggs

I N S T R U C T I O N S
Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.

Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.

Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.