A classic Mexican breakfast - huevos rancheros are fried eggs served on hot corn tortillas and smothered in cooked salsa
3 kale leaves, finely chopped
1 onion, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
1 small bird's eye/red chilli, finely chopped
1 courgette, finely chopped
1 garlic clove, finely chopped
150ml/5fl oz tomato passata
1 tbsp olive oil
knob of butter
8 free-range eggs (2 eggs per person)
salt and freshly ground black pepper
handful fresh coriander leaves
2 corn tortillas, warmed in the oven
hot chilli sauce
To make the salsa, place the kale, onion, peppers, chilli, courgette, garlic and passata into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well.
Heat the oil in a medium frying pan with a lid over a medium heat and add a quarter of the salsa. Stir to warm through, then make a hole in the middle of the salsa. Place the butter in the clear area in the middle of the pan, then break two eggs into this space.
Place the lid onto the pan and cook for 3-4 minutes. The dish is ready when the eggs are cooked into the salsa and the whites are firm. Slide the eggs and salsa onto a large plate and keep warm as you repeat this process three more times.
To serve, sprinkle each dish with coriander leaves and serve the warm tortillas and chilli sauce alongside.