While I’d never let ketchup anywhere near my eggs, I do love the combination of eggs and spicy ranchero sauce. I always poach my eggs in those little poaching pods – my ‘open water’ poaching results are pretty variable – while Adam and the girls prefer their eggs fried.
- 1 tsp oil
- 1/2 an onion, chopped finely
- 2 cloves garlic, chopped finely
- 1/2 a red chilli, seeded and chopped
- 1/2 tsp ground cumin
- 1 454g tin whole tomatoes
- salt and pepper
- 8 eggs
- 8 corn (or flour) tortillas
- 2 Tb coriander, chopped
- 1 green onion, sliced
- First, make the ranchero sauce. Heat the oil in a small frying pan over medium heat. Sauté the onion for about five minutes, then add the garlic and chilli and cook a few minutes more.
- Stir in the cumin, then add the tinned tomatoes, breaking them up with a wooden spoon.
- Let the sauce simmer for about 10 minutes, or until thickened. Season to taste, turn off the heat and set aside.
- Fry or poach the eggs.
- While they are cooking, warm the tortillas. (We usually put them under a medium grill for about a minute each side. You can also dry fry them, or put four tortillas on a plate, cover with a damp piece of paper towel, and microwave them for 30-45 seconds.)
- Spread ranchero sauce on each tortilla, add a cooked egg, scatter with coriander and green onion, and serve.