Rosie Birkett’s Pimped Up Huevos Rancheros

Serves: 4

Liven up your midweek meals with this punchy little recipe.

4 Mission Deli Original Wraps

olive oil, for frying

4 medium free-range eggs

For the mojo verde:

small bunch of coriander, leaves picked and washed

pinch of salt

1 garlic clove

large pinch of cumin seeds, toasted

1 green chilli, charred over gas

sherry vinegar

150ml extra virgin olive oil

For the tomato sauce:

2 tbsp olive oil

1 large onion, peeled and finely chopped stems from the coriander bunch, washed and finely chopped

pinch of coriander seeds

2 red chillies, deseeded and finely chopped

2 x 400g tins of chopped tomatoes

2 tsp sherry vinegar

1 tsp brown sugar

salt and pepper

Start by making the tomato sauce. Heat the oil in a heavy bottomed frying pan and sauté the onion, coriander stems, seeds and chilli with a pinch of salt over a low heat for about ten minutes. Add the garlic and cook for a further three minutes then add the tomatoes and sherry vinegar and sugar. Leave to cook for 15-20 minutes, until the sauce is thick and rich. If it’s too thick just loosen with a little water. Season with salt and pepper.
While that’s cooking make the mojo by pulsing the coriander leaves, garlic, cumin seeds and chilli together in a pestle and mortar to a green paste. Stir in the olive oil and season with sherry vinegar - you want it punchy so it makes you salivate (in a good way).
Toast the wraps in a griddle or frying pan, until lightly toasted on each side. Fry the eggs in some olive oil until crispy around the edges. Divide the wraps between warm plates, top with a good spoonful of the tomato sauce and a fried egg. Spoon over the mojo verde and enjoy.

Print Recipe www.missiondeli.co.uk/