Huevos rancheros
Fried eggs on corn tortillas with a warm tomato sauce, a Mexican breakfast where the spicy salt stands in for the chilli.
25 min · Serves 2
Ingredients
- 4 eggs
- 4 corn tortillas
- 400 g crushed tomatoes
- 1/2 onion, chopped
- 1 garlic clove, chopped
- 3 tbsp olive oil
- 1 tsp Xalte Spicy salt
- A handful of fresh coriander
Method
- 1Soften the onion and garlic in 1 tbsp of the oil for 4 minutes, add the tomatoes and the Xalte Spicy salt, and simmer for 10 minutes.
- 2Warm the tortillas in a dry frying pan for 30 seconds on each side and divide them between two plates.
- 3Fry the eggs in the rest of the oil until the white is fully set and the yolk begins to thicken.
- 4Place the eggs on the tortillas, spoon over the hot sauce and finish with the coriander.
