When not in the mood for fried eggs with toast, this mexican-style egg dish makes a nice substitute. We replace the classic red chile sauce that is typically used for huevos rancheros with a green salsa. This makes for a delicious and interesting brunch or dinner item.

We start by pre-heating the oven to 300 degrees.

In a large pan we heat the oil. We get ready a paper-towel lined dinner plate.

When the oil is hot enough to sizzle a tortilla edge, we quick-fry a tortilla. One at a time, for about 3 seconds a side, we soften the tortillas. We drain them on the paper towels and then wrap in aluminum foil and keep warm in the oven.

We pour about ½ tablespoon of the oil in the frying pan into a non-stick pan and heat over medium-low heat. When hot, we crack the eggs on the side of a bowl and gently open the eggs in the non-stick pan. We cook, covered with a loose draping of aluminum foil, for a few minutes. When the eggs are cooked to the desired doneness, we top with a little kosher salt.

We remove the tortillas from the oven. We place one on each plate and then top with two sunny-side-up eggs. We spoon on the green salsa, leaving the yolks of the eggs exposed. We top with a bit more salt, and some cilantro and cheese.

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