|1||red onion — finely chopped|
|1||tomatoes — peeled, chopped|
|1/2 tsp||dried chilli flakes — smoked or plain|
|2||jalapeños — pickled, chopped|
|4||eggs — free-range, large|
|4||tortillas — flour|
|2||spring onions — sliced|
|fresh coriander — optional|
Heat the olive oil in a pan or small pot and fry the onion until it starts to soften (about 5 minutes).
Add the tinned tomatoes, chilli, jalapeños, cumin and salt and simmer gently for about 10 minutes.
While it’s simmering, fry the eggs.
Heat the tortillas in the microwave for about 20 seconds or dry-fry them on each side in a large nonstick pan until they are heated through.
To assemble, spread some warm salsa over the surface of a tortilla and top with an egg. Add spring onion, coriander and tomatoes or any other ingredients of your choice.
Notes: Fillings that go well with huevos rancheros include crispy bacon, avocado and grated cheese. The leftover salsa is
great as a dip with corn chips, or served over nachos.
An extract from Sam Linsell’s cookbook Drizzle and Dip.