These eggs are inspired by the meals served on rural Mexican farms.
- 4 lightly fried wheat tortillas
- 8 fried eggs
- grated queso fresco*, and coriander leaves, to serve
Spicy tomato sauce
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 800 g tomatoes, peeled, chopped
- 2 jalapeño peppers or long green chillies, finely chopped
- 70 g (¼ cup) tomato purée
- ½ cup coriander leaves and stems, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make spicy tomato sauce, heat oil in a frying pan over medium heat. Add onion and garlic, and cook for 5 minutes or until softened. Add tomatoes, jalapeños, tomato purée and coriander leaves and stems, and cook, stirring occasionally, for 15 minutes or until thickened. Season with salt and pepper. Makes 1½ cups.
To serve, top each tortilla with 2 fried eggs, spicy tomato sauce, grated queso fresco and coriander leaves.
Queso fresco is a soft, mild cheese made from cow’s milk. Substitute mozzarella.
As seen in Feast Magazine, Issue 14, pg80.
Photography by Derek Swalwell