Huevos rancheros
Fried eggs on corn tortillas with tomato salsa, a Mexican breakfast to which Xalte Chipotle salt adds smoke and a medium heat.
25 min · Serves 2
Ingredients
- 4 eggs
- 4 corn tortillas
- 400 g ripe tomatoes
- 1/4 white onion
- 1 garlic clove
- 3 tbsp mild olive oil
- 1 handful of fresh coriander
- 1 tsp Xalte Chipotle salt
Method
- 1Blend the tomatoes with the onion and garlic.
- 2Heat 1 tbsp of the oil in a small saucepan, pour in the salsa, add 3/4 tsp of the Xalte Chipotle salt and simmer for 10 minutes over a medium heat, until thickened.
- 3Warm the tortillas in a dry frying pan, 30 seconds on each side, and put them on the plates.
- 4Fry the eggs in the remaining oil until the white is fully set and place them on the tortillas.
- 5Spoon over the hot salsa and finish with the chopped coriander and the rest of the salt.
