Huevos Rancheros

Method:

1. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
2. Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add a tablespoon of olive oil
3. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
4. Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
5. When you’ve got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
6. Slice the fresh tomatoes and lay them over the top of the mixture.
7. Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the tomatoes – try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
8. Season, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
9. Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off. Serve as it is or with a green salad.

Alternatives: Add spinach or little cubes of chorizo if you like or a teaspoon of ground cumin or coriander