Huevos rancheros, also known as Mexican eggs, will add magic to every morning!
Huevos rancheros (Mexican eggs)
- 15ml (1 tbsp) olive/avocado oil
- 1 x 420g tin chopped tomatoes
- ¼ onion, chopped
- 3 garlic cloves, crushed
- pinch chilli powder
- 1 chilli, seeded and finely chopped
- 4 tortillas
- 4 large eggs
- Cheddar, grated, to serve
For the sauce, heat the oil in a pan and add the remaining ingredients. Once the sauce is boiling, reduce the heat and simmer for about 10 minutes.
In a separate pan, heat a tiny bit of oil and fry the tortillas for about a second on each side. Transfer to a plate until needed.
Fry the eggs sunny side up, leaving them not quite cooked on top. Place a fried egg on each tortilla and pour the hot sauce over to cover the eggs (the sauce will cook the top of the egg).
Serve immediately, sprinkled with the Cheddar.