Huevos rancheros

Dice the tomatoes. Finely chop the onion, garlic and seeded chili.

The seeds and white ribs are the hottest part of a chili. Wash your hands with soap afterwards and keep them away from your eyes.

Heat 1 tbsp of oil and fry the onion, garlic and chili for 3 minutes. Add the tomatoes, season with salt and cook uncovered for 10 minutes, crushing them with a spatula, until the sauce thickens.

Drain the beans. Warm them in a small saucepan with 2–3 tbsp of water and mash with a fork into a rough purée. Season with salt.

Warm the tortillas in a dry frying pan for 30 seconds on each side and wrap them in a towel to keep warm.

Heat the remaining oil, crack in the eggs and fry over medium heat for 3–4 minutes until the whites are completely set. Season with salt.

Cover the pan for the last minute so the whites set on top too.

Put 2 tortillas on each plate and spread them with the beans. Top with the eggs, spoon over the salsa and sprinkle with cilantro. Enjoy!