Oaxacan omelet in roasted tomato-chile sauce, for a crowd

Put tomatoes and a couple of hot banana peppers on a foil-lined baking sheet and roast under a preheated broiler about five minutes per side, until blackened and blistered.

Heat a skillet over medium-high with a little film of olive oil and saute half an onion, sliced, until brown.

When cool, skin the chilies, pull out the seed pod and scrape out the seeds, and cut into strips about a quarter inch wide and an inch and a half long.

Peel the tomatoes and process in a food processor or blender to a coarse puree.

Add the chili strips to the browned onions and stir; when hot, add the tomato puree and cook down until a little darker and thicker.

Add about a cup and a quarter of broth and the epazote leaves, season with a sprinkling of salt, and simmer over medium-low about 15 minutes.

Crack eight eggs into a bowl, add salt and about a quarter cup of water, and beat just enough to blend yolk and white.

Coat a pan generously with olive oil and pour in the eggs. As it bubbles up, drag the cooked part to the center; when almost all is set, roll it forward onto a platter.

Spoon the sauce over and around the omelet, crumble queso fresco over the top and decorate with epazote leaves.