Huevos rancheros

Method

1. Heat 1 tbsp oil in a frying pan over a medium heat. Add the onion and garlic and cook, stirring, for 7-8 minutes until soft but not browned. Add the fresh chillies, dried chilli and cumin and fry for a further 1-2 minutes until fragrant. Add the tomatoes, breaking them up with a wooden spoon.
2. Gently simmer for 5 minutes or until slightly reduced and thickened – you want a pourable sauce. Season to taste with sea salt and freshly ground black pepper, stir in the lime juice and coriander, then set aside.
3. Heat the remaining 2 tbsp oil in a large frying pan over medium heat. Crack the eggs, 4 at a time, into the pan and fry for 2-3 minutes or until set to your liking, spooning a little hot oil over the yolks as they cook.
4. Slightly overlap 2 tortillas in the centre of each plate and place 2 eggs on top. Spoon the salsa over the eggs and serve with the remaining tortillas and lime wedges to squeeze over.