Creamy Tomato and Pepper Eggs in Tortillas recipe

Keep the heat at medium rather than high so the butter foams without browning, and stir often until the onion turns translucent and the peppers begin to lose their raw crunch. If the pan starts to catch, lower the heat and add a teaspoon of water rather than letting the vegetables colour too quickly.

Cook the purée in the fat until it darkens slightly from bright red to a brickier shade; that brief frying removes the sharp edge. Stir constantly so it does not stick and turn bitter on the base of the pan.

Add the water a little at a time and scrape up any stuck-on bits as you go, then let the sauce bubble lazily until it clings to the spoon. Stop before it becomes paste-like, as it will tighten further when the eggs go in.

Make each hollow just wide enough for an egg so the whites stay contained, then cover with a lid that sits snugly to trap steam. Keep the heat low enough for only gentle bubbling, or the yolks will overcook before the whites have set.

Warm the tortillas in a dry pan for a few seconds on each side until they are pliable with a few soft brown spots, not crisp. Keep them wrapped in a clean tea towel so they stay supple while you serve.