This delicious breakfast recipe includes a spicy tomato and chilli sauce with fried eggs and small flat breads – it also goes great with refried beans giving you just what you need for the day ahead.
- 5–6tbsp lard or dripping
- 1 large onion, finely chopped
- 1–2 red chillies, finely chopped
- 3 cloves of garlic, chopped
- 2 tins plums tomatoes
- Sea salt and black pepper
- 1 teaspoon piloncillo or demerara sugar
- A generous few splashes of Worcestershire sauce
- A small handful of chopped tarragon
- 4 corn tortillas, chapattis or other flat breads
- 4 eggs
- 60g Lancashire cheese
First, get the tomato sauce cooking. Heat 2 tablespoons of the lard in a wide saucepan and add the onion and chilli.
Let them sweat over a low heat for 10 minutes until the onion is translucent. Add the garlic, cook for a few minutes more, and then add the tomatoes. Season the sauce well with salt, pepper, sugar and Worcestershire sauce, breaking up the tomatoes with a wooden spoon to make a roughly textured sauce. Leave the tomatoes to gently cook over a low heat for half an hour, adding a little water if they get too dry.
When you are ready to eat, melt 1 to 2 tablespoons of the lard in a frying pan and gently turn the flat breads in the fat. Put them in a low oven, wrapped in foil, to keep warm, along with four plates. Add the tarragon to the sauce and stir.
Melt the rest of the lard in the frying pan and turn the heat right up until the fat is sizzling. Fry the eggs, two at a time, spooning the lard over the top of them so that they turn a golden colour at the edges and absorb some of the flavour. Season the eggs well with salt and pepper.
Put a flat bread on each plate and top with the tomato sauce. Put a fried egg on top and scatter with the grated Lancashire cheese.
If you're feeling in a Mexican mood, check out all of our delicious Mexican recipes here