Place the tomatoes, garlic, jalapeños and serrano peppers on a comal or skillet lined with aluminum foil wrap.
Char/roast over medium high heat until they start showing brown spots. Turn them to all sides to get an even roasting. The tomatoes should be soft and slightly charred when done.
Remove the tomatoes core and place them in a blender along with the garlic, peppers, water or broth, salt & pepper and better than bullion.
Blend until there are no big chunks
Heat a medium sized pot or a large stainless steel pan, over medium high heat and add the blended salsa. Cook over medium heat for 10 minutes. Taste for seasoning and add more salt & pepper if needed.
Cook The Eggs
Crack eggs into a small bowl first then gently place one egg at the time over tomatoes salsa. Spoon some salsa on top of the egg and cover the pot/pan with a lid.
Cook over medium-low heat for 7 to 8 minutes. The eggs are done when the egg whites are no longer clear. If you like the eggs runny, cook for about 5 minutes.
Enjoy with a side of beans and tortillas. Top with crumbled queso fresco, drizzle with Mexican crema and cilantro if desired.
Follow these cooking tips to cook the eggs just right! I like my eggs that are soft-cooked with set whites and medium yolks, so that when you slice into an egg, the yolk breaks and mingles with the sauce. But if you like firmer yolks, cook for an extra minute or so.
Control the heat. The eggs will start cooking as soon as they hit the salsa. Make sure the salsa is not boiling when you crack the eggs into it. Cook them in a gentle simmer at medium-low heat.
Spoon some of the salsa over the eggs. After breaking the eggs into the sauce, gently spoon some of the tomato salsa over just the eggs. If you like the yolks to be more runny, don't spoon salsa over the yolks.
Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along. As soon as the whites are set and the eggs jiggle a bit in the center, they’re done.