Salsa:
3 unpeeled large garlic cloves
5 ripe plum tomatoes
1 large sweet onion, such as Texas 1015 or Vidalia, sliced 1/2 inch thick
1 canned chipotle in adobo sauce, stemmed and minced
1/4 cup chopped cilantro

Enchiladas and Eggs:
1/4 cup plus 2 tablespoons vegetable oil
8 corn tortillas
1 1/2 cup shredded sharp Cheddar cheese (about 6 ounces)
8 large eggs

Directions:
Make the salsa:
Heat a large cast iron skillet. Add the garlic cloves and cook over moderate heat until slightly softened and just beginning to blacken all over, about 5 minutes. Add the tomatoes and onion to the skillet and cook until slightly softened and charred all over, about 7 minutes longer. Peel the garlic and transfer the vegetables to a food processor; add the chipotle and cilantro and pulse until still slightly chunky.

Reheat the skillet. Add the salsa and cook over moderately high heat, stirring often, until slightly thickened, 3 to 4 minutes. Season with salt and keep warm.

Make the enchiladas:
Preheat the oven to 350°F. Heat 1/4 cup of the oil in a large skillet until shimmering. Using tongs, dip both sides of a tortilla into the hot oil and cook just until softened, about 10 seconds; let any excess oil drip back into the pan. Drain on paper towels and set the tortilla on a work surface. Repeat with the remaining tortillas.

Spoon 1 1/2 tablespoons of the cheese onto each tortilla, then loosely roll them up and arrange side by side in a 9 by 13 inch baking dish. Sprinkle with remaining 3/4 cup of cheese and bake for about 10 minutes, or until the enchiladas are warmed through and the cheese is melted.

Heat the remaining 2 tablespoons of oil in a nonstick skillet. Fry the eggs sunny side up for 3 to 4 minutes. Arrange 2 enchiladas on each plate and top with the warm salsa and fried egg.

NOTE: You can scramble the eggs rather than frying them, if you prefer, or top them with sliced black olives and/or avocados.

Serves 4.

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