In Mexico, the term huevos rancheros simply refers to a fried egg placed atop a fried tortilla and covered with a thick tomato sauce. But because each cook has his or her own tastes, there are countless variations on the traditional dish. This flavorful interpretation contains shallots, cilantro leaves, and jalape��o pepper. Try creating your own version, using ingredients such as cheese, sour cream, or refried beans.

Huevos Rancheros

Serves 2

2 medium tomatoes, peeled and coarsely chopped

2 small shallots, coarsely chopped

Coarse salt and freshly ground pepper

3 tablespoons olive oil, plus more if necessary

2 eight-inch flour tortillas

2 large eggs

Fresh cilantro leaves, for garnish

1 jalape��o pepper, seeded and finely chopped, for garnish

1. Combine tomatoes and shallots with 1/2 teaspoon salt in a blender, and pur��e. Heat 2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add the tomato mixture, and simmer until reduced slightly, about 2 minutes; set aside.

2. Heat remaining tablespoon oil in a medium nonstick skillet over medium-high heat. Add 1 tortilla, and cook until bubbles form and edges begin to brown, 30 to 45 seconds. Turn, and cook for 10 seconds more. Drain on paper towels. Repeat with remaining tortilla. Place 1 tortilla on each of two plates.

3. If necessary, add a bit more oil to pan. Crack the eggs into the skillet, and cook sunny-side up (until whites are set and yolks are still soft), about 2 minutes. Slide one egg onto each tortilla.

4. Spread sauce around eggs so that the sauce covers the entire white, leaving only the yolk showing. Sprinkle with salt and pepper, and garnish with cilantro and jalape��o. Serve immediately.

Marie Mendez