Huevos divorciados

Char the plum tomatoes, tomatillos, jalapeños, onion wedge, and garlic cloves directly over a gas flame or under a broiler until blackened and blistered on all sides, about 5–8 minutes total.

Transfer the charred vegetables to a blender with 1 teaspoon of salt and 1/4 to 1/2 cup water. Blend until smooth, then strain through a fine-mesh sieve if a silkier sauce is preferred.

Divide the blended sauces in half: keep one portion for the red tomato salsa and the other for the green tomatillo salsa. Stir 1½ teaspoons of chopped fresh cilantro into each salsa portion.

Heat 2 to 4 tablespoons of corn or vegetable oil in a large skillet over medium heat. Warm the corn tortillas in the skillet one at a time until pliable, about 30 seconds per side, then set aside and keep warm.

Add the remaining oil to the skillet and crack the eggs into the pan, cooking them to desired doneness—sunny-side up with runny yolks is traditional, about 3–4 minutes over medium heat.

Arrange 2 warm corn tortillas on each serving plate. Carefully place one fried egg on each pair of tortillas.

Spoon the red tomato salsa on one side of the plate next to the eggs and the green tomatillo salsa on the other side, creating the characteristic 'divorced' presentation.

Season the eggs and salsas with ground black pepper and the remaining salt to taste. Serve immediately while the tortillas and eggs are still warm.