Franks Note Book - Recipe for Huevos Rancheros

Recipe for Huevos Rancheros This is my version of Norma’s Huevos rancheros I first ate at the Le Parker Meridien, in New York To make the fresh tomato salsa use; 4-6 ripe tomatoes skinned deseeded and chopped, small red onion finely chopped and handful of coriander roughly chopped combine the ingredients in a bowl. Roughly chop two cloves of garlic, two jalapeños, teaspoon of sugar, coriander stalks, juice and zest of one lime and a tablespoon of virgin olive oil in a food processor. Whizz and add to tomato mix. Season the salsa with black pepper add salt just before serving because otherwise too much liquid is created. Put to one side to allow the flavours to infuse. Heat a dry non stick pan that will take 15cm tortillas; warm a tortilla in the pan and sprinkle with grated cheddar cheese. Place another tortilla on top and flip until cheese melts (be careful not to burn). Poach or fry fresh eggs and start to plate up: Place the fresh salsa on the tortilla cheese “sandwich” place an egg(s) on top (optional: add warmed refried beans and/or avocado pear cut into chunks with finely chopped sweet white onion with sea salt and lime juice). Finally add a sprinkling of chopped coriander.   What a great brunch! Frank Sawkins