Easy Huevos Rancheros

Instructions

1. Heat oil in a non stick pan or skillet over medium-high heat. Fry the corn tortillas one at a time for about 30 seconds per side. Remove them and set aside on a paper towel lined plate cover with tea towel to keep warm.
2. In the same pan add some more oil and fry the onion, garlic and red peppers for about 5 minutes, or until peppers are just beginning to soften and onion becomes transparent.
3. Add in tomatoes, salsa dip, cumin, cayenne (if using), salt and pepper to your taste, and bring to the boil. Reduce heat down to low and continue to simmer for a further 4-5 minutes, or until the sauce begins to reduce down. (Add in 1/4 cup of water if it's too thick for your liking). Taste test the sauce and adjust salt and pepper, if needed.
4. Make 4 wells in the tomato sauce mixture and crack eggs as quickly as you can into each to ensure an even cooking time.
5. Continue cooking, undisturbed, until done to your liking. (For faster cooking, cover pan or skillet with a lid, checking every so often that they don't over cook).
6. Serve eggs with sauce over tortillas, with sliced jalapeños, avocados, cheese and cilantro leaves.