Huevos Rancheros

1 tablespoon plus 2 teaspoons vegetable oil
1 medium onion, coarsely chopped
1 small garlic clove, minced
1 jalapeño chile, seeded and minced
1 can (14 1/2 ounces) tomatoes
1/4 teaspoon salt
8 large eggs
8 flour or corn tortillas (6-inch diameter), warmed
1 tablespoon chopped fresh cilantro leaves

1. In 2-quart saucepan, heat 1 tablespoon vegetable oil over medium-high heat until hot. Add onion, garlic, and jalapeño, and cook until onion is tender, stirring occasionally, about 8 minutes. Stir in tomatoes with their juice and salt; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally. 2. In nonstick 10-inch skillet, heat 1 teaspoon vegetable oil over medium heat. One at a time, break 4 eggs into a saucer, then slip into skillet. Reduce heat to low; cook eggs slowly until whites are completely set and yolks begin to thicken but are not hard; turn eggs over if you like. Transfer eggs to warm plate; keep warm. Repeat with remaining oil and eggs. 3. Arrange tortillas on 4 dinner plates. Place 1 fried egg on each tortilla. Spoon 2 tablespoons tomato sauce over each egg; sprinkle with cilantro. Serve with remaining tomato sauce.

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