publication date: Mar 11, 2011
author/source: Fiona Beckett
This hearty Mexican breakfast dish is one of the best ways of serving fried eggs. If you can track down corn tortillas they give the dish an authentic flavour. Otherwise use wheat ones or wraps.
Preparation and cooking time: About 10-12 minutes
Cost: about £1.50-£2 depending on which ingredients you already have
3 tbsp sunflower or olive oil
1 small onion, peeled and roughly chopped
1-2 mild green chillies and/or 1/4 tsp chilli powder or cayenne pepper
1 clove of garlic, peeled and roughly chopped
1/2 a tin of chopped tomatoes or (only if they’re really ripe) 3 fresh tomatoes, peeled and roughly chopped
1 tbsp chopped coriander or parsley (optional)
2 large fresh free range eggs
2 medium corn tortillas or a larger wheat tortilla or wrap
Heat a pan over a moderate heat, pour in 2 tbsp of oil then add the chopped onion, chillies, garlic and tomatoes. Stir well and cook for about 5 minutes until most of the tomato juice has evaporated and the sauce is becoming jammy. Season with salt then stir in the fresh coriander or parsley if using. Tip into a bowl.
Rinse the pan clean under the tap, wipe dry then put back on the heat for a couple of minutes. Take one of the tortillas and press down in the pan for 30 seconds to warm it through then flip it over and cook the other side. Repeat with the second tortilla. Lay them on a large plate.
Heat the remaining oil in the pan, fry the eggs and place them over the tortillas. Spoon the salsa over the egg whites