huevos rancheros
 

serves 4 people

1 tbsp rapeseed or other vegetable oil, plus more to fry the eggs
4 red onions, cut into chunks
400g cherry tomatoes, halved
4 jalapenos or other chillies, deseeded
8 large eggs
4 wholemeal tortilla wraps
2 ripe avocados, sliced
A handful of coriander leaves, chopped
1 lime, quartered

Heat the oil in a frying pan over a medium heat (the pan must have a lid). Add the onions and sauté for 4 minutes. Add the tomatoes, chillies and 2 tsp of salt, then cook, stirring, for 5 minutes.

Pour in 300ml water, pop the lid on and leave to simmer for 10 minutes.

Pop half of it in a blender and whizz, then return the puréed mixture to the rest of the sauce.

Now fry the eggs in a little oil in another frying pan until they are done to your liking. Warm the tortilla wraps in a low oven, or in the pan once the eggs are cooked -- they only need a few seconds.

Place the eggs and sauce on the warm tortillas, along with the sliced avocado. Sprinkle with the coriander and serve with the lime wedges and extra chilli on the side.