Huevos ahogados – eggs poached in red salsa

Ingredients for 4 portions

• 5Tomatoes
• 2Serrano chiles
• ½Yellow onion
• 1 cloveGarlic
• ≈ 130 mlWater
• 1 tbspRapeseed oil
• to tasteSalt
• 8Eggs

On the side

• 450 gRefried beans, 1 tin
• 12Corn tortillas

Method

1. Put the tomatoes and serrano chillies in a saucepan, cover with water and boil for 10 minutes, until soft and the skins start to split.
2. Drain, then blend the tomatoes and chillies with the onion, garlic and water until smooth.
3. Heat the oil in a wide, deep frying pan with a lid over a medium heat. Pour in the sauce (careful, it spits), season with salt and simmer gently for 8 minutes, until it turns a deeper red and thickens slightly.
4. Meanwhile, warm the refried beans in a small pan over a low heat, stirring now and then.
5. Lower the heat. Make hollows in the sauce with a spoon and crack an egg into each one, spaced apart.
6. Cover and cook over a low heat for 6 minutes, until the whites are set and the yolks still soft (2–3 minutes more if you like them firm).
7. Meanwhile, warm the tortillas in a dry frying pan and wrap them in a tea towel.
8. Serve two eggs per plate with plenty of sauce, the beans alongside and the warm tortillas.

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