This is one of our favourite Mexican dishes. Here is out take using our Adobo Seco, or BBQ & Roast Rub for a milder version.
2-3 tomatoes, chopped
1 small clove garlic, chopped
½ tsp Monsoon Coast Adobo Seco or BBQ & Roast Rub
Salt to taste
15-20 Tortilla chips or 2-3 fresh corn tortillas
If using tortilla chips, warm up in a 250°F oven for 10-15 minutes.
If using fresh corn tortillas, brush each with olive oil, sprinkle with a little salt, cut into 8 triangles and microwave on high for 1 minute. (Or fry briefly in a little oil and sprinkle with salt.) Keep warm until everything else is ready.
Heat oil in a small frying pan over medium heat.
Add tomatoes and garlic and cook for a minute then add the Adobo Seco or BBQ & Roast Rub and salt.
Cook until tomatoes break down and it turns into a bit of a sauce (5 minutes).
Add some water if it seems too thick.
In a separate pan fry the eggs to desired
Divide tortilla chips between 2 plates, layer on some of the tomato sauce reserving a little for the top. Put the eggs on the sauce and top the eggs with the remainder of the sauce. Garnish with grated cheese and chopped cilantro.