Baked Eggs with Roasted Tomato Sauce

ingredients
all
6 whole Roma Tomatoes
cut in half
1 whole Jalapeño
cut in half length wise and deseeded
2 tbsp Vegetable Oil
2 tsp Kosher Salt
2 cups Yellow Onion
small diced
1 tbsp Garlic
minced
1 cup Vegetable Stock
1 tbsp Cilantro
minced
1/4 tsp Sugar
6 whole Eggs
1/4 cup Cheese
shredded
2 whole Tostada Shells
2 tbsp Sour Cream
2 tbsp Guacamole
store-bought or pre-made
1
Pre-heat the oven to 500°F. Toss the tomatoes and jalapeño in a bowl with one tablespoon vegetable oil and one teaspoon salt. Scatter the tomatoes and jalapeños on a roasting rack with a pan set underneath and cook for 15 minutes or until they achieve a nice roasted color.
2
While the tomatoes are roasting, heat a medium-sized sauce pan with one tablespoon vegetable oil and sauté onions and garlic until tender, about ten minutes.
3
Once the tomatoes are roasted, add them to the onion mixture with stock and bring to a boil. Simmer for 10 minutes.
4
Once the tomato sauce has come to a boil, use a hand immersion blender and purée mixture until it looks like a chunky salsa. Add chopped cilantro, one teaspoon salt, sugar and cook for one more minute.
5
To assemble dish, add one cup of tomato sauce to a small 6-inch (or smaller) egg pan and bring to a boil. Crack open three eggs and add to tomato mixture. Season with salt and pepper, cover with a lid and simmer for 3 ½ minutes. With one minute left in cooking time, add grated cheese and finish cooking for the last minute.
6
To plate this dish, add eggs on toasted tostada shell and garnish with sour cream, guacamole and a cilantro sprig.