To make the salsa, turn on the broiler and position the rack 4-inches away from the heating element.

Place the tomatoes skin side up on a foil-lined skillet or sheet pan. Add the jalapeños, garlic, and onion then slide the skillet under the broiler.

Cook uncovered for 10 minutes, then remove the skillet from the oven. Flip the jalapeños and garlic over, leaving the tomatoes and onion as they are.

Return the skillet to the oven and cook for 10 more minutes. After this time, remove the garlic and jalapeño from the skillet and place in a blender.

Return the skillet to the oven and cook for 10-15 more minutes, or until the onion and tomatoes are blackened. At this time, remove the tomatoes and onion from the skillet and place in the blender.

Pour 1 cup of water into the skillet and swirl it around. Pour the liquid into the blender along with the salt. Blend until smooth, then taste and add more salt if needed. You should have about 2 cups salsa.

For the eggs, first make the fried tortillas. Line a plate with paper towels. In a large skillet, heat up ½ inch of oil on medium heat. When it reaches 300°F. (You can test the temperature by using a thermometer or by inserting in a wooden spoon, which will have oil bubble up around it when it’s ready for frying.)

When the oil is ready, working in batches, place the tortillas in the hot oil and fry the tortillas on each side until crisp and lightly browned, about 1 minute. Drain the fried tortillas on the paper- towel plate. Sprinkle lightly with salt.

Remove some of the oil from the skillet, leaving about 1 tablespoon. Return to the stove and again cook at medium heat. One at a time, crack 4 eggs into the skillet then fry until the whites and yolks are set to your preference. For over easy, it takes about 2 minutes. For over hard, cook for about 2 minutes and then flip the eggs and cook for 1 minute more. Repeat for the remaining eggs.

To assemble the huevos rancheros, place 2 of the fried tortillas on a plate, then top with an egg. Spoon 2-3 of tablespoons of the sauce over each. Serve with guacamole and additional sauce on the side.