Huevos Rancheros

Summary

Ingredients

• 800 g tomato (s), peeled, from the can
• 120 g chilli pepper (s), reen
• 2 onions)
• 2 cloves garlic)
• 1 chilli pepper (s), red
• 0.5 teaspoon ½ basil, dried
• 0.5 teaspoon ½ oregano, dried
• 0.5 teaspoon ½ coriander, dried
• 4 egg (s)
• 4 tablespoon butter
• 4 tablespoon vegetable oil
• 4 tortilla (s) (corn flour)
• 120 g bacon (breakfast bacon)

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Instructions

1. Finely chop the peeled tomatoes and return to the juice. Halve, core and dice the green chili peppers. Peel the onions and finely dice them. Peel the garlic and chop in to fine slithers. Halve, core and finely chop the red chilli pepper.
2. Fry the breakfast bacon in a pan without fat. Add onions and garlic and sauté until translucent. Add the green and red chili cubes with the tomatoes and herbs. Season to taste with salt and pepper and simmer for about 1 hour.
3. Place the eggs one at a time on top of the vegetables and let cook for about 5 minutes. In the meantime, heat 1 tablespoon of butter and 1 tablespoon of oil in a pan and fry a tortilla on both sides until lightly crispy. Do the same with the other tortillas.
4. Then place 1 tortilla on each plate, arrange plenty of vegetables, 1 egg and a little bacon on top and serve.

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