Instructions: If using fresh mild chilies and fresh tomatoes, grill and dice them (see note).

Traditional ranchera sauce is made with grilled or roasted tomatoes and chilies. Grilling and peeling certain chilies, like the slim mild ones often labeled Anaheim or California, is a good idea because sometimes their skins are tough. (Usually these chilies are green, but occasionally you find red ones.) To save time, substitute canned tomatoes and chilies. For a meaty sauce, saute a little crumbled Mexican chorizo sausage before adding the onion, then drain it and add it to the cooked sauce. Instead of frying the eggs, I often poach them in the sauce to make the dish lighter and use fewer pans.

Corn tortillas are the time-honored choice, but you can use flour tortillas instead. Although typical recipes call for frying the tortillas, heating them in the microwave is quicker and easier. Use the following method, which is based on Theyll keep warm for 15 to 20 minutes. Serve additional tortillas on the side.

If you like, garnish the eggs with a sprinkling of diced tomato and fresh chives or cilantro.

Heat oil in large saute pan over medium heat. Add onion and saute 5 minutes or until softened. Stir in garlic and jalapenos. Add grilled or canned tomatoes with their juice, along with salt, pepper, cumin and half the grilled or canned chilies; cook sauce, uncovered, over medium heat, stirring often, 10 minutes or until thick. Taste and adjust seasoning.

Mix beans with remaining mild or canned chilies and heat through in saucepan or in microwave. Cover and keep warm.

To heat tortillas, drizzle clean kitchen towel with 3 tablespoons water, wring the towel and use it to line a microwave-safe 8- or 9 inch casserole.

Place tortillas in casserole and cover with the towel and its lid. Microwave on medium power 3 minutes. Let stand 2 to 3 minutes.

Bring ranchera sauce to a simmer in saute pan. Carefully break each egg into a cup, then slide into sauce. Cover and cook over low heat 3 minutes or until eggs are set to your taste. Place 2 tortillas on each plate and top with a few spoonfuls of black beans, then with eggs. Stir cilantro and hot sauce to taste into ranchera sauce and spoon over 4 eggs. Spoon tomatillo sauce over remaining eggs. Sprinkle with cheese and serve, with remaining sauce and beans in separate bowls.

Note: To grill and peel mild chilies, heat stove-top grill on medium-high heat or heat broiler. Grill or broil chilies, turning often with tongs, about 7 minutes or until peel blackens on all sides. Transfer to bowl and cover or place in bag and close bag. Let stand for 5 to 10 minutes. Peel chilies, using paring knife. Discard tops, seeds and ribs. Dice chilies.

Grill or broil tomatoes on heated stove-top grill or in broiler, turning once or twice, for 5 minutes or until slightly charred. Cool and peel if desired.

Chop tomatoes, reserving their juice.

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