Huevos motuleños

To prepare the sauce, place the Roma tomatoes, habanero peppers, 50g of the white onion, and the garlic cloves on a comal or heavy skillet. Char them over medium-high heat, turning occasionally, until softened and slightly blackened in spots, about 10-15 minutes.

Transfer the charred Roma tomatoes, habanero peppers, 50g white onion, and garlic cloves to a blender. Add 5g of the epazote, 5g of the salt, and the water. Blend until smooth.

Pour the blended sauce into a small saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Keep warm.