1 Tablespoon olive oil
⅓ Onion, sliced,
1 Cloves of garlic, sliced
½ red pepper, sliced
1/2 Fresh red chile, sliced,
1/2 El Cielo habanero
100 grams of tinned of chopped tomatoes
½ tomato, chopped
Oaxaca cheese to serve
2 Fresh bay leaves
Grease a small frying pan (With a lid to go with it) with 1 tablespoon of olive oil.
Add onions, garlic, red pepper, red chilli, habanero chili and stir until golden brown.
Stir in tinned tomatoes and simmer for 10 minutes on low heat until it becomes a stew.
Add chopped tomatoes on top and create two wells in the back of a table spoon.
Crack an egg in each well. Put the lid on and leave to cook for 3-4 minutes.
Heat up tortilla in the oven for 3 minutes or in the microwave for 30 seconds.
Once eggs are poached, garnish with roughly chopped fresh bay leaves and some grated oaxaca cheese. Salt and pepper to taste