Ingredients

The following ingredients have 4 Servings
  • 1/4 cup oil
  • 1 onion finely chopped
  • 4 garlic cloves crushed
  • 2 fresh jalapeño chillies de-seeded, finely chopped
  • 1/2 teaspoon dried chilli flakes
  • 1/2 teaspoon ground cumin
  • 400 gram can (14 oz) whole tomatoes
  • 1 teaspoon lime juice
  • 1 tablespoon chopped coriander/cilantro
  • 8 fresh free range eggs
  • Flour tortillas

Instruction

  • Heat 2 tablespoons of the 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 fresh chilli, dried chilli and cumin and fry until fragrant. Add tomatoes, breaking up with a wooden spoon. Gently simmer for 5 minutes or until slightly reduced and thickened - you are aiming for 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 remaining oil in a frying pan over a medium heat. Crack the eggs, 2 at a time, into the pan and fry for 1-2 minutes. Place warmed tortillas on plate and place eggs on top. Spoon salsa over the top and serve.