Huevos Rancheros (Fried Eggs with Tomato Chilli Sauce)

• 1 small Yellow onion
• 2 tbsp Vegetable oil
• 1 Serrano pepper
• 2 cloves Garlic
• 1 tsp Ground cumin
• 4 medium Plum tomato, ripe
• ¾ tsp Fine sea salt
• 4 Corn tortillas
• 4 Egg
• 10 g Fresh coriander
• 60 g Queso fresco

1. Finely chop the onion. Finely chop the serrano pepper (remove the seeds for less heat), and finely chop the garlic. Roughly chop the tomatoes.
2. Heat 1 tbsp of the vegetable oil in a saucepan over medium heat. Add the onion with a pinch of the fine sea salt and cook for 4 to 5 minutes until softened. Stir in the serrano pepper, garlic, and ground cumin and cook for 30 to 60 seconds until fragrant.
3. Add the tomatoes and 120 ml water, then bring to a gentle simmer. Cook for 6 to 8 minutes, stirring occasionally, until the tomatoes break down into a spoonable sauce. Season with the remaining fine sea salt, then keep warm on a low heat.
4. Warm the corn tortillas in a dry large frying pan over medium heat for about 30 seconds per side, until pliable and lightly toasted. Stack them on plates as you go to keep them warm. Wipe out the pan if needed.
5. Heat the remaining 1 tbsp vegetable oil in the same frying pan over medium heat. Crack in the eggs and fry for 2 to 3 minutes until the whites are set but the yolks are still soft; cover the pan for the last minute if you want the tops set. Season the eggs lightly with a pinch of fine sea salt.
6. Set two tortillas on each plate and top with two eggs. Spoon the warm ranchero sauce over the eggs. Finish with chopped fresh coriander and crumbled queso fresco, then serve straight away.

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