Huevos ahogados in spicy tomato broth

Ingredients

For 1 serving

• Eggs2
• Tomatoes200 g
• Onion30 g
• Garlic1 clove
• Vegetable broth200 ml
• Chili powder1 pinch
• Cilantro3 g
• Corn tortillas1
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: eggs, celery,

In season: June – September

Method

1. Wash the tomatoes and cut them into pieces; peel the onion and garlic clove; blend everything until smooth.
2. Heat the oil in a saucepan over a medium heat, pour in the tomato purée and cook for 5 minutes, stirring, until it darkens and smells fragrant.
3. Add the vegetable stock, chilli powder and a pinch of salt and bring to the boil.
4. Lower the heat until the broth barely simmers, crack the eggs one at a time into a cup and slide them in; cover and cook for 5 minutes, until the whites are set and the yolks still soft.
5. Meanwhile, warm the tortilla in a dry frying pan for 30 seconds per side; serve the eggs in their broth with the fresh coriander and the warm tortilla.