A really tasty breakfast and the salsa works perfectly.
3 tbsp olive oil, plus extra for greasing
1 red onion, finely sliced
2 garlic cloves, finely chopped
a pinch of crushed dried chilli flakes, plus extra for sprinkling
400g chopped tomatoes
a pinch of sugar
1 large ready-roasted red pepper from a jar, drained and chopped
8 regular flour tortillas
smoked paprika, to dust
12 medium eggs
For the avocado salsa
1 large ripe avocado, halved, stoned and peeled
150g cherry tomatoes, quartered
1 red chilli, deseeded and finely chopped
a small handful of coriander leaves, roughly chopped, plus extra, to serve
juice of ½ lime, plus wedges, to serve
First, make the sauce: heat 1 tablespoon oil in a large pan. Add the onion, cover and cook gently for 10 minutes, then add the garlic and chilli flakes and cook for a further 2 minutes. Add the chopped tomatoes, sugar, red pepper and 100ml water. Season well. Bring to the boil, then reduce the heat and simmer for 15-20 minutes until reduced and thick. Preheat the oven to 200°C, fan 180°C, gas 6.
Meanwhile, lightly grease a 12-hole muffin tin. Cut 6 tortillas in half, then brush lightly with the rest of the oil on both sides and sprinkle with paprika. Shape into rough cone shapes and press into the muffin holes, overlapping to create cup shapes – and ensuring there are no gaps. You can use the end of a rolling pin or your fingers to press them down and help create the ‘cups’. Patch up any gaps with pieces from the spare tortillas.
Add a heaped dessertspoon of sauce to each cup, make a small well in it, then crack an egg into each. Season with chilli flakes or paprika. Bake for 13-15 minutes or until the whites are set but the yolks are still runny.
Meanwhile, make the salsa. Dice the avocado flesh, transfer to a bowl with the cherry tomatoes, chilli and coriander. Add a squeeze of lime juice and season to taste.
Serve the huevos rancheros cups garnished with the salsa, coriander, some extra chilli flakes/paprika, if you like, and lime wedges.