Blend the salsa

• Add the tomatoes, Serrano chilies, onion and garlic to the blender.
• Blend until smooth; season with salt.

Cook the salsa

• Heat the oil in a saucepan over medium heat.
• Pour in the blended salsa and simmer until slightly thickened.

Poach the eggs in the salsa

• Crack the eggs one by one into a bowl.
• Slide the eggs gently into the simmering salsa, spacing them apart.
• Cover and cook until the whites are set and the yolks are still soft.

Toast the bread

• Toast the sourdough slices in a frying pan until golden and crisp.

Serve

• Place the toasted sourdough on plates and spoon the eggs and salsa over it.
• Top with crumbled Cotija cheese and chopped cilantro.