Huevos rancheros

Serves four Ingredients:

2 onions, peeled and finely chopped

4-5 garlic cloves, roughly chopped

6-8 green chillies, finely chopped 1 inch ginger, grated 1 kg tomatoes peeled and roughly chopped 5-6 tbsp olive oil 8 corn tortillas 8 free range eggs 100g cheddar cheese, grated salt to taste pepper to taste a large pinch of sugar ¾ tsp ground cumin 2 tbsp roughly chopped fresh coriander

Method:

In a shallow skillet or a heavy-based frying pan, add the olive oil and once hot enough add the finely chopped onions. Cook until the onions become translucent, add the grated ginger, garlic and chillies and sauté for a minute before adding the roughly chopped tomatoes.

Stir and cover with a tight-fitting lid. Cook and stir occasionally until the tomatoes have broken down. If the mixture becomes too dry, then you can add a splash of water to loosen the mixture. Add salt, pepper and a large pinch of sugar. Taste and adjust the seasoning. The mixture should be thick and any water from the tomatoes should have been cooked well.

Heat a frying pan and toast the corn tortillas until heated through. There should be two tortillas per person. Place the heated tortillas two to a plate and then fry the eggs using the same pan. There are two eggs per person.

To serve place a tortilla with some of the tomato mixture topped with a fried egg. Sprinkle some of the grated cheddar cheese and garnish with some roughly chopped fresh coriander. Serve immediately.