~ Pronounced: /ˈwāvōs ranˈCHerōs-/
~ a dish of fried or poached eggs served on a tortilla, with a spicy tomato sauce. The dish is composed of eggs served upon corn tortillas with a tomato/ chilli sauce along with refried beans.
Delicious as a breakfast dish and perfect to serve at brunch for a crowd- My take on it has seen me add spices from my traditional Indian spice jar, but these can easily be omitted should you not have them on hand. For a crowd, simply use a larger pan and increase the quantities.
1/2 a small onion , chopped
1/4 tsp ground garlic
A handful of chopped robot peppers
1 fresh green chilli, chopped
1 dried red chilli
1 bay leaf
1/4 tsp ginger garlic masala ( optional )
1/4 tsp dhana jeeru powder ( coriander and cumin powder )
A sprig of curry leaf
Some fresh coriander to serve
sea salt and freshly ground black pepper
1/2 a small tomato, chopped
1 large egg
In a small pan, heat a glut of olive oil along with onion, garlic, robot peppers, fresh green chilli, dry red chilli and bay leaf.
Cook on medium till softened.
Add in the ginger garlic masala, dhana jeeru powder, salt and pepper to taste, braise lightly.
Throw in the tomato and curry leaf and allow to cook till the tomato and onion mixture has melded and is cooked to a coarse chutney.
Using the back of your spoon, make a well in the center of the mixture.
Gently crack in the egg.
Season with more salt and pepper.
Cover with a lid and allow to gently steam for 2-4 minutes till the egg is done to your liking.
Top with chopped coriander.
Serve with heated triangles of tortilla, a crusty bread or even toast.