Huevos rancheros (Rancher's eggs)

 

                To reduce the spiciness of the sauce, discard the chili seeds before adding the flesh. Always wash your hands after handling chillies, as chili juice can sting the eyes.

Serve 4

• 90 ml vegetable oil
• 1 small white onion, finely chopped
• 2 jalapeno chilies, finely shredded
• 1 garlic clove, finely chopped
• 4 medium tomatoes, finely chopped
• Salt and pepper, to taste
• 4 corn tortillas
• 4 eggs
• Grated Cheddar cheese, optional

1. Heat 30 ml of the oil in a small saucepan and cook the onion, chilies and garlic until the onion is soft ; add tomatoes and cook for 3 to 4 minutes over medium heat.
2. Add salt and pepper and cook for an additional 3 minutes.
3. Meanwhile, heat the leftover oil in a skillet, add 1 tortilla and fry 2 to 3 seconds, or until the tortilla is heated through ; drain on paper towel.
4. Cook the remaining tortillas in the same way.
5. Fry the eggs in the same pan used for the tortillas, adding extra oil if needed ; you may needed to cook the eggs in two batches.
6. Place the tortillas on 4 serving plates, top each with an egg and spoon on the sauce ; sprinkle with the cheese if desired.

BON APPÉTIT