Huevos Rancheros

Ingredients

• Olive oil
• 1 medium Onion, sliced finely
• 2 cloves Garlic, diced
• 2 Red capsicum, diced (if using)
• Fresh or dried chilli to taste
• 1 Cob corn, kernels removed
• 2 Bay leaves
• Salt and pepper
• 400 grams Tin tomatoes
• 2-4 large Eggs (depending on servings needed)
• 2-4 Tortillas, wheat or corn
• Grated cheese, to serve
• Avocado, to serve

Directions

1. Heat olive oil in a large frying pan (that has a lid) on high.
2. Add onion, garlic and capsicum (if using).
3. Stir and cook over medium-high until onion is translucent and slightly caramelised (about 10 minutes).
4. Add the tin of tomatoes, bay leaves, chilli (if using) and salt and pepper.
5. Stir and bring to the boil on a high heat.
6. Turn down to medium heat and cook for another 5 or so minutes until the sauce starts to reduce and thicken. (Note: this step can be done the day before and then reheated when you want to use it).
7. Add your corn kernels and stir well.
8. Create several little wells in the tomato sauce mixture and crack your eggs into them.
9. Season and then put the lid over them.
10. Let the eggs cook for 3-4 minutes until the white is cooked through but the yolk is still runny.
11. Meanwhile, warm up the tortillas in the microwave or oven, slice up some avocado and grate some cheese (if using).
12. Once your eggs are cooked, remove from heat and serve an egg and some sauce on a tortilla with toppings of your choice.