2 servings; 5 min preparation; 40 min cooking time
A simple Mexican dish that most people eat for breakfast, but in my opinion it’s perfect for lunch.
The Mexican salsa is so vibrant and full of flavour. You can use it as a condiment to any meat or fish dish, but I have to warn you that it’s pretty spicy. If you can’t handle the heat, leave some of the chili peppers out. Or you can replace them with red and green bell peppers. It’s not going to be really Mexican, but you will have a flavourful salsa.
- 4 eggs
- 1 tbsp mild olive oil
for the salsa
- 1 sweet onion, cur in half
- 3 cloves garlic
- 2 jalapeño chili peppers
- 3 ancho chili peppers
- 3 big tomatoes
- 1 tsp ground cumin
- 2 tbsp fresh cilantro, chopped
- 1 tsp dried oregano
- 1 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
Salsa: Bring 1 l of water to the boil. Add the onion, garlic cloves, jalapeños and ancho chili peppers. When the vegetables start to get soft, cut a cross in the tomatoes and add them to the pan. Boil the vegetables until the tomato skin begins to peel. The whole process will take around 10 min.
Transfer the onion, garlic and chili peppers to a food processor and blend until smooth. You can also use a mortar and pestle to make the salsa, but it will cause you more work. Add two of the tomatoes without the skin and blend until very smooth. Add the last tomato and blend it with the rest. Leave some chunks so that your salsa has a bite.
Heat olive oil in a sauce pan. Add one raw garlic clove and fry it until soft. Remove the garlic clove. Transfer the salsa to the sauce pan and bring to the boil. Add the rest of the seasonings and let it simmer for 15 min.
Eggs: Heat olive oil in a pan. Fry the eggs as long as you prefer. I personally leave the yolk runny.
Serve the salsa over some corn tortillas and fresh chopped cilantro. Put the eggs on top. Enjoy!