Ingredients
- 1 ancho chile, stemmed and seeded
- 1 cup boiling water
- 2 tablespoons pure olive oil plus more for oiling the skillet
- 4 large garlic cloves, unpeeled
- 3 jalapeño chiles
- 1 medium sweet onion, halved
- 1 pound plum tomatoes
- Salt
- 1 dozen large eggs
- 1/4 cup plus 2 tablespoons crumbled queso blanco or ricotta salata
- 1/4 cup coarsely chopped cilantro
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