Huevos rancheros

You’ll find countless interpretations, but this is very quick and deeply satisfying considering the sum of its parts – pretty much just eggs, warm salsa and corn tortillas. I serve it with a little grated cheese, sliced avocado and a few coriander leaves, but I’ve frequently seen it with feta, pico de gallo (tomato, onion and chilli salsa), black beans and sizzling chorizo thrown into the mix.

Notes on chilli

Although we know certain varieties of chilli are hotter than others, it’s hard to gauge the heat of a chilli without tasting it (although as a general rule, smaller tends to be hotter). I always cut off a small piece and try it before I start cooking, then I can add as little or as much as I want, seeds or no seeds, to reach the desired heat. If you choose to deseed your chillies, a great little tip I learned is to halve the chilli lengthways, then scoop out the seeds and membrane using a teaspoon.

A recipe from California: Living + Eating by Eleanor Maidment (Hardie Grant)

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