Serves 2
adjust servings:

Tick the ingredients you need to add your shopping list.

  1. Heat the olive oil in a large, wide pan over a medium heat. Add the onion garlic cloves, chilli and red pepper and cook, stirring, for six minutes until softened and golden.
  2. Add the chopped tomatoes, ground cumin, one teaspoon of smoked paprika, and one tablespoon of Cholula Original Hot Sauce. Stir well, reduce the heat, and cook for 25 minutes, stirring occasionally, until the sauce has thickened and deepened in colour. Season well with a pinch of salt and black pepper.
  3. Make four small hollows in the sauce and crack an egg into each one. Cover and cook on a low heat for eight minutes, or until the whites are set but the yolks are still runny.
  4. While the eggs cook, warm the corn tortillas directly over a gas flame or in a dry pan for one minute each side until lightly charred. Wrap in a clean tea towel to keep warm.
  5. Scatter over the feta cheese and fresh coriander. Drizzle generously with extra Cholula Original straight from the bottle and serve immediately with the warm torn corn tortillas alongside for scooping.