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◷ 47 mineasy
Lightly fried corn tortillas topped with sunny-side-up eggs and warm tomato-jalapeño salsa. Keep the tortilla centres tender, their edges lightly crisp, and the salsa thick enough to complement rather than soak them.
Oct 9Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 10 minutes. Cooking takes 38 minutes. Allow 47 minutes in total. Makes 2 servings. Key ingredients: ripe tomatoes, raw weight, cored and cut into 8 mm dice, onion, peeled weight, finely chopped, fresh jalapeño, approximately 1 small chilli, stem removed and finely chopped; remove seeds and pale ribs for milder heat, garlic, finely chopped, neutral cooking oil: 5 ml for the salsa, 15 ml for the tortillas and 10 ml for the eggs. Equipment: 18–20 cm saucepan, at least 1 litre capacity, with a lid, 28 cm non-stick or well-seasoned frying pan with a lid, large enough for four eggs, Wire rack, Chopping board and knife, Measuring spoons and kitchen scales, Small cup for cracking eggs, Broad spatula, Two serving plates.
Kitchen tip: The timeline allows a typical salsa reduction. Juicy tomatoes or thin tinned tomatoes can take longer: finish reducing before frying the tortillas.