← Nouns Cooking · Mexican

Ingredients

• 600 g ripe tomatoes
• 2 serrano or jalapeño chillies
• 2 cloves Garlic, unpeeled
• ½ white onion, roughly chopped
• 1 tbsp Vegetable oil
• Salt
• 8 corn tortillas
• 3 tbsp vegetable oil, for frying
• 8 eggs
• 1 can refried or whole pinto beans, warmed (optional)
• 60 g Queso fresco, crumbled
• 1 Avocado, sliced
• 2 tbsp Coriander (cilantro), chopped

Method

1. Heat the grill (broiler) to high. Roast the tomatoes, chillies and garlic on a foil-lined tray for 10–12 min, turning once, until soft and blackened in spots.
2. Peel the garlic, pull the stems off the chillies and pulse everything in a blender with the onion to a chunky salsa.
3. Heat 1 tbsp oil in a saucepan over medium-high heat, pour in the salsa and simmer for 5 min, until slightly thickened. Season with salt and keep warm.
4. Heat a little of the frying oil in a frying pan over medium heat and warm each tortilla for a few seconds per side, until soft. Keep them warm in a clean tea towel.
5. Add the rest of the oil and fry the eggs for 3–4 min, until the whites are set and the yolks still runny.
6. Lay two tortillas on each plate, spread with beans if using, top with two eggs and spoon the hot salsa around them. Finish with cheese, avocado and coriander.

Tips

• The salsa keeps for 3 days in the fridge, which makes this a 10-minute breakfast next time.
• Swap the chillies for half a deseeded jalapeño if you want it mild for kids.

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless BBC Good Food