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Ingredients:
100 ml Oil
1 item Onion, finely chopped
1 item Garlic clove, crushed
4 item Tomato, large
1 item Chilli
1 tbls Tomato purée
4 item Tortillas
4 item Egg
Salt and pepper
Huevos rancheros
Serves 4
1. Skin and chop the tomatoes. Chop the chilli very finely. Heat 2
tbls of the oil in a pan. Add the onion and garlic and fry for 5
minutes until transparent. Add the tomatoes and cook for a further 2
minutes. Add the chilli, tomato puree, salt and pepper to taste and
cook for a further 3 minutes.
2. Heat half of the remaining oil in a frying pan. Fry the tortillas,
one at a time, until brown on both sides, adding a little more oil if
necessary. Drain on absorbent kitchen paper. Keep warm.
3. Add any remaining oil to the pan and fry the eggs until set.
4. Place each tortilla on a warmed plate, top with a fried egg, spoon
over a little of the sauce and serve. Traditionally this was served as
a late breakfast in Mexico, but today this dish is served at all hours
of the day often with refried beans.