Huevos Rancheros Divorced-Style (Huevos Rancheros Divorciados)

Ingredients

• 1  anaheim chile halved
• 2 tablespoons canola oil divided
• 0.3 cup chicken broth 
• 2 6-inch corn tortillas 
• 4 large eggs 
• 1 clove garlic unpeeled
• 4  plum tomatoes cored
• 2 servings salt 
• 2 servings salt and pepper black freshly ground
• 1  serrano chile stemmed
• 1 large shallots peeled
• 5  tomatillos husked rinsed
• 0.5 small onion white

Equipment

• frying pan
• blender
• aluminum foil

Directions

1. Watch how to make this recipe.
2. Heat a medium skillet over medium heat.
3. Add the tomatoes, shallots and serranos to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes.
4. Transfer the charred ingredients to a blender, add the broth and process until smooth. Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red color, 5 to 7 minutes. Season with salt and pepper.
5. Heat a medium skillet over medium-high heat.
6. Add the tomatillos, chile, onion and garlic to the dry skillet and char on all sides, turning occasionally, about 6 minutes. Peel the garlic.
7. Transfer the charred ingredients to a blender and process until smooth. Season with salt and pepper.
8. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat.
9. Add the tortillas, 1 at a time, and cook until crisp-tender, 30 seconds per side.
10. Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm.
11. Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes.
12. Sprinkle with salt.
13. Unwrap the tortillas and arrange them flat on 2 serving plates (1 tortilla per plate). Top each tortilla with 2 fried eggs and spoon about 1/3 cup warm salsa asada over 1 egg and another 1/3 cup salsa verde over the other egg.
14. Serve immediately.