Mexican cuisine · Breakfast & Eggs

Huevos Estrellados con Salsa Roja

Fried eggs with crispy edges on a fried tortilla, generously topped with mild guajillo salsa.

Ingredients · for 2 servings

• 4 eggs
• 4 dried guajillo chiles
• 4 tomatoes
• 1 white onion
• 2 garlic cloves
• 1 tsp dried oregano
• 4 corn tortillas
• 4 tbsp olive oil
• 100 g queso fresco (or feta)
• Salt, pepper

Instructions

1. Slit open the guajillo chiles, deseed and toast in a dry pan for 20–30 sec. per side, until fragrant and slightly puffed, then soak in hot water for 15 min.
2. Toast the tomatoes, halved onion and unpeeled garlic in the same pan for 8–10 min., until they blister dark all over, then peel and blend smooth with the chiles, oregano, 1 tsp salt and 100 ml soaking water.
3. Heat 2 tbsp olive oil in a pot, pour in the salsa and reduce uncovered for 8 min., until velvety and deep red; adjust seasoning and keep warm.
4. Heat 1 tbsp olive oil in a pan and fry the corn tortillas for 1 min. per side, until slightly crisp outside but still pliable inside; place on two plates.
5. Heat the remaining oil in the same pan until very hot and fry the eggs for 2–3 min., so the egg white edges curl golden brown and the yolk stays runny; season with salt and pepper.
6. Place two eggs on each tortilla, pour plenty of hot salsa over them, sprinkle with crumbled queso fresco and serve immediately.