Huevos Rancheros with Simmered Red Chili Sauce

What you need

• 500 g (1 lb) ripe tomatoes, about 4 medium
• 1/2 white onion
• 1 clove garlic
• 2 serrano chilies, or 1 jalapeño
• 4 tbsp vegetable oil, divided
• 400 g (14 oz) refried beans, 1 can
• 8 corn tortillas, about 15 cm across
• 8 large eggs
• 60 g (2 oz) queso fresco, crumbled
• 1 handful fresh cilantro, chopped
• salt, to taste

Method

Restated from the original video

1. 1

   Roughly chop the tomatoes, onion, garlic and chilies. Remove the chili seeds for a milder sauce.

2. 2

   Blend them to a coarse puree.

3. 3

   Heat 1 tbsp of the oil in a saucepan over medium-high heat. Pour in the puree carefully, as it will spit.

4. 4

   Simmer, stirring often, until the sauce darkens a little and thickens enough to coat a spoon, 10-12 min. Season with salt and keep warm over low heat.

5. 5

   Warm the refried beans in a small pan over low heat with a splash of water, stirring until hot and spreadable, about 5 min.

6. 6

   Heat 2 tbsp of the oil in a frying pan over medium-high heat. Fry the tortillas one at a time until soft with lightly crisp edges, 20-30 seconds per side, and drain on paper towels.

7. 7

   Set 2 tortillas on each plate, overlapping slightly, and spread a spoonful of beans over each.

8. 8

   Add the last 1 tbsp of oil to the frying pan and lower the heat to medium. Crack in the eggs in batches and fry until the whites are set and the edges lacy, 2-3 min. For a firmer set, cover the pan for 1 min more.

9. 9

   Slide an egg onto each tortilla and spoon the warm sauce around and over the whites.

10. 10

    Top with the queso fresco and cilantro and serve right away.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.