Huevos Rancheros with Chipotle

• 1 Tbsp olive oil
• 1 small red onion finely chopped
• 1 tin good quality chopped peeled tomatoes
• 2 – 3 Tbsp Chipotle in adobo sauce (minced)
• ½ tsp cumin

Pinch of salt

• ½ a red or white onion finely chopped – about ½ cup
• ½ lime, juiced
• 3 smallish ripe tomatoes, seeds removed and diced into the similar size as the onions
• ¼ - ½ jalapeno or Serrano chilli finely chopped

salt & pepper

• 160gms (aprox) of a sharp hard cheese such as mature Cheddar, grated
• 4 free-range eggs – fried to preference
• 4 flour tortillas
• 1 avocado, peeled and sliced into wedges.

Fresh coriander leaves

1. Heat the olive in a small-medium pot and fry the onion until it starts to soften (about 5 minutes). Add the tinned tomatoes, chipotle in adobo sauce, cumin and salt. Allow this to simmer gently for about 15 minutes over low heat.
2. While the salsa is simmering, make your pico de gallo by first placing the onion into a bowl, then squeeze over the lime. Then add the tomatoes, chilli and salt. Do not mix this and allow the onions to marinate for a few minutes in the juice from the lime and tomatoes. Stir this just before you serve.
3. Fry the eggs to your liking and keep them in the pan to remain warm.
4. Heat the flour tortillas in the microwave for 20 seconds each or dry-fry them on each side in a non-stick pan until they are heated through.
5. To assemble spread the warm tomato salsa over the base of the 4 flour tortillas and sprinkle over the grated cheese. If you want to melt the cheese, you can pop it into the microwave for about 20-30 seconds. Or put the tortilla on a skillet and pop it under a hot grill. Top with the fried egg, pico de gallo, sliced avocado and fresh coriander.
6. PS – any leftover salsa or pico is delicious served on your eggs and toast the next day or with corn chips as a dip