1.Get a large frying pan (make sure you’ve got a lid to go with it) on high heat and add several good lugs of olive oil. Add onion, garlic, peppers, fresh and dried chilies, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize vegetables. Pour in your canned tomatoes and use a spoon or potato masher to break them up a bit. Bring to a boil, then turn down to medium heat and cook for a further 5 minutes so the sauce starts to reduce down.
2.When you’ve got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick, delicious juices. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time. Season from a height, put the lid on, and let the eggs cook for 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them in the oven at 350ºF for a few minutes, microwave them for a few seconds, or even lay them over the lid of the pan so they heat up as the eggs cook.
3.Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with your warmed tortillas, your cheddar and a grater so your friends can get involved and make their own. Personally, I like to grate a bit of cheese right onto a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!
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