Easy Huevos Rancheros

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(120g)
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  Bell Pepper
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  Tomato, Canned, Crushed(425g)
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  Salsa, Prepared, Red, Store-Bought(284g)
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  Cumin, Ground(10g)
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  Cayenne Pepper, Ground
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  1 pinch salt (to season)
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  1 pinch pepper (to season)
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  Egg, Whole, Large(200g)
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  JalapeñO Pepper
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  Avocado
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  Cheese, Cotija, Crumbled(15g)
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  Cilantro, Fresh
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  Tortilla, Corn, 6-Inch

Instructions

1. 1Heat oil in a non stick pan or skillet over medium-high heat. Fry the corn tortillas one at a time for about 30 seconds per side. Remove them and set aside on a paper towel lined plate cover with tea towel to keep warm.
2. 2In the same pan add some more oil and fry the onion, garlic and red peppers for about 5 minutes, or until peppers are just beginning to soften and onion becomes transparent.
3. 3Add in tomatoes, salsa dip, cumin, cayenne (if using), salt and pepper to your taste, and bring to the boil. Reduce heat down to low and continue to simmer for a further 4-5 minutes, or until the sauce begins to reduce down. (Add in 1/4 cup of water if it's too thick for your liking). Taste test the sauce and adjust salt and pepper, if needed.
4. 4Make 4 wells in the tomato sauce mixture and crack eggs as quickly as you can into each to ensure an even cooking time.
5. 5Continue cooking, undisturbed, until done to your liking. (For faster cooking, cover pan or skillet with a lid, checking every so often that they don't over cook).
6. 6Serve eggs with sauce over tortillas, with sliced jalapeños, avocados, cheese and cilantro leaves.