Huevos Rancheros

Lay the tortillas out on a countertop. Spray or lightly brush both sides of each tortilla with a little oil, stack them up, slip them into a plastic bag, fold it over and microwave them at 100% for 1 minute. Let them stand for a minute (to uniformly absorb the heat).

In a very large (12-inch) heavy skillet (preferably nonstick), heat over medium enough vegetable or olive oil to coat the bottom lightly. When it is quite warm–not smoking hot–crack in 8 eggs. The fresher the eggs are, the less they'll run, making them easier to fit into the skillet. (You may cook them in batches, sliding them onto a plate when they're done, then reheating them in the oven just before serving.) Sprinkle them generously with salt and let them cook slowly, lowering the heat if necessary, until the whites are set but the yolks are still bright yellow and runny; that takes about 6 minutes.

When the eggs are ready, open up the hot, soft tortillas, lay 2 tortillas overlapping on each of 4 warm plates and top with 2 eggs. Immediately return the skillet to high heat and add 2 cups Roasted Tomato Salsa. When it comes to a boil, stir in a little more water (usually about ¼ cup) to give it a saucy consistency, then spoon the sauce over the eggs, leaving the yolks exposed. Before carrying them to the table, sprinkle the plates with crumbled cheese and a handful of cilantro leaves.