- April 2009
- Serves 4
- Takes 10 minutes to make and 25 minutes to cook
Rick Stein is clearly a man who knows what’s needed to kickstart the day – this is possibly one of the best breakfasts ever. This popular Mexican dish is vegetarian food at its most hearty.
- 23.1g (4.5 saturated)
- 77.3g (5.5g sugar)
- 3 tbsp sunflower oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 2 fresh jalapeños or 3 long green chillies, deseeded and finely chopped
- ½ tsp dried chilli flakes
- ½ tsp ground cumin
- 400g can whole tomatoes
- 1 tsp lime juice, plus wedges to serve
- 1 tbsp chopped fresh coriander
- 8 medium free-range eggs
- Flour tortillas, warmed in the oven or according to packet instructions, to serve
- Heat 1 tbsp oil in a frying pan over a medium heat. Add the onion and garlic and cook, stirring, for 7-8 minutes until soft but not browned. Add the fresh chillies, dried chilli and cumin and fry for a further 1-2 minutes until fragrant. Add the tomatoes, breaking them up with a wooden spoon.
- Gently simmer for 5 minutes or until slightly reduced and thickened – you want a pourable sauce. Season to taste with sea salt and freshly ground black pepper, stir in the lime juice and coriander, then set aside.
- Heat the remaining 2 tbsp oil in a large frying pan over medium heat. Crack the eggs, 4 at a time, into the pan and fry for 2-3 minutes or until set to your liking, spooning a little hot oil over the yolks as they cook.
- Slightly overlap 2 tortillas in the centre of each plate and place 2 eggs on top. Spoon the salsa over the eggs and serve with the remaining tortillas and lime wedges to squeeze over.
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