This Mexican classic makes a really cracking breakfast for a weekend treat. Serve the eggs with soft tortillas.
2 tbsp vegetable oil (plus extra, for frying)
1 large brown onion, cut into 1.5cm dice
1 red capsicum, cut into 1.5cm dice
1 tsp dried oregano
1 tsp whole cumin seed
400g tin diced tomatoes
400g tin red enchilada sauce
400ml chicken stock
8 small thin corn tortillas
8 free range eggs
1 cup queso fresco, grated
Heat the oil in a heavy-based saucepan over a medium-high heat. Add onion and capsicum, then sauté until soft. Add the oregano and whole cumin seed and continue to cook for about a minute. Add the tomatoes, enchilada sauce and chicken stock, then increase the heat. Bring to a boil, stirring frequently, reduce to a medium-low heat and simmer for about 30 minutes or until reduced by half.
In a small frying pan, add about ¼ cup vegetable oil and place on a medium heat. Test the oil with a small piece of tortilla - it should bubble immediately, but make sure it doesn't brown right away. Cook each tortilla about 30 seconds on each side. You want them to be fried but not hard. Drain each tortilla on a plate lined with paper towels and keep somewhere warm.
Fry each egg - I like the yolks runny - then on each plate place 2 tortillas and top with 2 fried eggs. Spoon on the salsa sauce, then sprinkle queso fresco cheese on top.
Serve immediately with your favourite accompaniments: hot sauce, refried beans, avocado, coriander, sour cream, salsa verde etc.
• Queso fresco can be substituted for mozzarella or even cottage cheese, depending on how you feel.
• All Mexican dry ingredients and fresh tortillas are available online from Fireworks Foods.