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Huevos Rancheros
Serves 2 Starters and mains
Ingredients
- 400g can chopped tomatoes
- 1 garlic clove
- 1 jalapeño or mild green chilli, roughly chopped
- 1⁄2tsp sea salt
- 1⁄4tsp caster sugar
- 1⁄2tsp ground cumin
- 4 eggs
- 4 small corn tortillas
- 40g grated Red Leicester or Cheddar cheese
- small handful coriander leaves, roughly chopped
- 1⁄2 avocado, peeled, halved and sliced
Method
Tip the tomatoes into a blender with the garlic, chilli (you can remove the seeds but the sauce is good with a bit of heat), salt, sugar and cumin. Blitz until smooth, then tip into a large frying pan. Rinse out the jug with a splash of water and add the water to the pan. Bring the salsa to a simmer and cook, stirring occasionally, for 8-10 minutes. The aim is for the garlic to cook out and mellow in flavour and the sauce to thicken.
Make 4 indents in the sauce with a spoon (it will still be quite loose so don’t worry if they don’t hold completely). Crack an egg into each indent. Cover the pan with a lid or sheet of foil and cook gently for 4-5 minutes, until the egg whites are just set but the yolks are still soft.
Meanwhile, toast the tortillas. Lay them over a naked flame on the hob until they char in places, then flip them, or dry-toast them in a hot frying pan or warm them in a hot oven. Cooking the tortillas for a little longer than usual here means they crisp up slightly, which is good as they’ll soften in the sauce. Place 2 tortillas on each plate and spoon over the eggs and salsa. Scatter over the cheese and coriander and serve with sliced avocado
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