Huevos Rancheros with Fiery Tomato Salsa

Ingredients

• 8 eggs
• 400 g tinned chopped tomatoes
• 2 red chilli
• 3 garlic cloves
• 1 white onion
• 1 tsp smoked paprika
• 400 g tinned refried beans
• 4 corn tortillas
• 20 g fresh coriander
• 2 tbsp olive oil

Method

1. 1

   Fry the diced onion and sliced chilli in olive oil for 5 minutes. Add the crushed garlic and smoked paprika and cook for 1 minute.

2. 2

   Pour in the chopped tomatoes, season well, and simmer for 10 minutes until the salsa is thick and rich.

3. 3

   Warm the refried beans in a separate small pan.

4. 4

   Make 8 wells in the tomato salsa and crack an egg into each. Cover the pan and cook over a medium-low heat for 5–6 minutes until the whites are set but yolks are still runny.

5. 5

   Warm the corn tortillas in a dry pan and spread with the refried beans.

6. 6

   Serve two eggs per person on the tortillas with plenty of salsa spooned over and fresh coriander scattered on top.