serves
2
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Spicy tomato sauce (salsa ranchera)
- olive oil
- ½ red onion, finely chopped
- ½ garlic clove, finely chopped
- 1 green or red chilli, deseeded and finely chopped
- ½ tsp ground allspice
- 400 g tin roma (plum) tomatoes, drained and rinsed
- sea salt and freshly ground black pepper
Green apple salsa
- ½ Granny Smith apple, finely chopped
- ½ cucumber, finely chopped
- 1 handful coriander leaves, roughly chopped
- 2 spring onions, finely chopped
- ¼ tsp finely chopped green chilli
- 1 lime, juiced
- sea salt and freshly ground black pepper
To serve
- olive oil, for shallow-frying
- 4 large eggs
- 4 slices toast, or 4 corn tortillas
Instructions
To make the spicy tomato sauce, add some oil to a large frying pan over medium heat and gently fry the onion and garlic until soft. Add the chilli and allspice and continue to cook for 1 minute before adding the tomato. Break the tomato up with the back of your spoon until you have a smoothish sauce. Season to taste, then leave to simmer with the lid off for 20 minutes until sweet and thickened.
Meanwhile, to make the green apple salsa, combine all the ingredients in a small bowl and season to taste.
Add a drizzle of oil to a frying pan over medium-high heat and fry the eggs, either all together or one at a time, depending on the size of your pan.
For each serving, place 2 slices of toast, or tortillas, on a plate and top with 2 fried eggs. Spoon the red sauce over one egg and the green sauce over the other.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
