Huevos Rancheros

Score the tomatoes6, dip them in boiling water for 30 seconds, then peel, seed and chop them.

Chop the onion1, mince the garlic1 clove and finely chop the chiles1.

Heat 1 tbsp oil in a frying pan over medium-high heat and cook the onion and garlic until soft but not brown, 4–5 minutes.

Add the tomatoes, chiles, chili powder½ tsp, sugar½ tsp, a pinch of salt and a few grinds of pepper. Lower the heat and simmer for about 10 minutes until the sauce starts to thicken.

Stir in the cilantro1 tbsp, turn off the heat and cover the pan to keep the sauce warm.

Meanwhile, heat 1 tbsp oil in a second pan and fry the tortillas4 for about 30 seconds per side until lightly crisp. Drain on paper towels.

Add the remaining oil to the second pan and fry the eggs4 sunny-side up.

Put two tortillas on each plate, top with the eggs and spoon over the ranchero sauce.