Simple Huevos Rancheros

Ingredients for huevos rancheros:
1 T corn oil, more if necessary
4 corn tortillas (4-inches to 6-inches in diameter)
4 teaspoon unsalted butter
4 large eggs
salt and freshly ground black pepper, to taste
1 cup fresh salsa (recipe below)

1/4 cup grated sharp Cheddar or Monterey Jack cheese

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Ingredients for fresh salsa:
6 ripe plum tomatoes, about 1 1/2 lbs.
1 green jalapeno pepper, halves lengthwise, seeded and minced
1 T olive oil
1/2 cup diced (1/4-inch) red onion
1/4 aspoon finely minced garlic
1/2 teaspoon sugar
salt, to taste
1 T chopped cilantro

Place 1 tablespoon of oil in a 10-inch nonstick skillet over medium-low heat and warm each of the tortillas for about 2 1/2 minutes per side, or until they start to color and soften, adding more oil as necessary. Drain on paper towels.

Place a tortilla on each of 4 dinner plates.

Melt 1 teaspoon of butter in a non-stick skillet over medium-low heat. When the butter is foaming, break an egg into the skillet and fry it sunny-side up - Don't flip the egg. Cover the skillet during the last 1 1/2 minutes to set the egg white. Season with salt and pepper.

Place the egg on top of a tortilla.

Repeat with the remaining butter and eggs.

Top each egg with 1/4 cup of the fresh salsa and 1 tablespoon of cheese.

Serves 4