4 eggs 4 chili anchos 3 cloves of garlic 2 balls of pepper 1 clove 1 cinnamon stick salt
Hollow out the chili (pepper), toast it and soak. Liquify the chilis - with a little of the water in which they were soaked - together with the garlic, pepper, clove, cinnamon and salt. Fry together until it thickens a little and the flavor peaks. Add four eggs and stir until they cook and are lost in the salsa.