Huevos Rancheros

Use a large skillet to sauté the onions in a little olive oil on medium heat. Once the onions are translucent, add the salsa, chopped green chilies, chipotle chili powder, ground cumin, salt and pepper.

When you’ve got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.

Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach gently. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.

Season from a height, put the lid on and let the eggs cook for 3–4 minutes, or until cooked to your liking.

Heat a teaspoon of olive oil on medium high in a large non-stick skillet, to coat the pan with oil.

Heat the tortillas in a pan, a minute or two on each side until they are heated through, softened, and pockets of air bubble up inside of them.

Serve the huevos rancheros together with nachos, cheddar cheese and chopped coriander.