Huevos Rancheros

5 prep, 20min cook

Serves 4

Ingredients

1–2 tbsps rapeseed oil

1 onion, peeled and finely chopped

1 red pepper, deseeded and chopped

1 garlic clove, peeled and finely chopped

A pinch of dried chilli flakes

Small bunch of thyme leaves

400g chopped tomatoes

Salt and freshly ground black pepper

2 tbsps sunflower oil

4 British Lion eggs

4 tortillas, warmed according to packet instructions

Method

Heat the oil in a non-stick frying pan and add the onion, pepper and garlic. Cook for about 5 minutes or until the onions are softened but not coloured. Then add the chilli flakes, most of the thyme leaves and tomatoes together with 100ml of water. Mix well and cook for 5–7 minutes or until thickened and reduced. Season with salt.

Heat the sunflower oil in a large nonstick frying pan. Crack the eggs into the pan and fry until the whites are set but the yolks are still runny. Season with salt and pepper. Pop the warm tortillas onto serving plates, add a generous spoonful of cooked tomato sauce, top with a fried egg, garnish with the remaining thyme leaves and black pepper and serve.