We absolutely love huevos rancheros for breakfast or brunch.
The secret is to leave the eggs a little underdone while they are cooking on the hob, then finishing them off under the grill with plenty of grated cheese.
Then you can enjoy the sight of the runny eggs mixing with the beautiful rich and spicy tomato sauce.
How to make it
Heat a good slug of oil in a large pan (with a lid for later) on a low–medium heat. Add the onion, garlic, peppers, chipotle chilli paste and bay leaves and season with salt and pepper. You can also add the chopped coriander stalks. Fry the vegetables for about 15 minutes until starting to soften.
Add the fresh and canned tomatoes, then stir in the sugar to balance the acidity of the tomatoes. Mix together and cook for another 10 minutes, or until it is reducing down to a nice, rich sauce. Taste and adjust the seasoning.
Use a food processor to blend about three-quarters of the sauce until completely smooth. Return it to the pan and mix in.
4 Preheat the grill.
Now, make four spaces in the sauce, evenly spaced out, with a wooden spoon. Crack each egg into its own space. Put the lid on and cook for about 4 minutes until the eggs are almost, but not completely, cooked. This is important. Take the pan off the heat while they’re still undercooked.
Sprinkle with the cheese and flash under a hot grill for a few minutes to melt the cheese and finish off the eggs.
Sprinkle with the coriander leaves and serve with warm tortillas, or some nice crusty toasted bread.