Dave Lieberman's Eggs in Ancho-Tomato Salsa

When was the last time you had eggs for supper? Well, wait no longer for an excuse. This dish is bold enough in flavor and substantial enough to serve on its own as a light meal or as an appetizer before a larger one. To purchase your copy of The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Themclick here.

Serves 4 to 6

1 lb Plum Tomatoes (cored and halved)
3 tbsp Canola oil
2 oz Ancho chiles (stems removed)
1 Medium onion (roughly chopped)
3 Garlic cloves (finely chopped)
1 Juice of lime
6 Eggs
1 bunch Cilantro (finely chopped)

Preheat the oven to 400 degrees F.

Place the halved tomatoes on a foil-lined baking sheet and toss with the canola oil to coat well. Roast the tomatoes until they are soft and collapsed, about 25 minutes. Set aside to cool.

Place the chiles in a small mixing bowl and cover with boiling water. Cover the bowl tightly with a piece of plastic wrap. Let stand until the chiles are soft and pliable, about 15 minutes.

When the tomatoes are cool enough to handle, slip off their skins and place them in a food processor along with the softened chiles, onion, garlic, and lime juice. Process until smooth. Season with salt to taste. Pour the salsa into a large skillet and bring to a simmer over medium heat. Simmer for 10 minutes. Crack one egg at a time into a small bowl and add to the simmering sauce, distributing the eggs evenly throughout the pan. Cover the pan tightly and cook until the egg whites are firm but the yolks are still slightly runny, about 7 minutes.

Remove the eggs from the heat, garnish with the chopped cilantro, and spoon the eggs, along with plenty of sauce onto individual serving plates.