Apparently, this translates as Ranch-style Eggs in Spanish, although I make no specific claim as to the authenticity of this particular recipe (or translation!). But it is a favourite of Tracey's, whose Spanish is much better than mine!
As a word of warning, chillies and garlic may not suit everyone first thing in the morning, but this is a spicy dish for the late breakfast or brunch at the weekend. And for a full meal - lunch, for example - then try serving this with ham, gammon or even bacon, and with Dirty Rice on the side.
Crumble a handful of tortilla chips to cover the base of a medium-sized ceramic oven-proof dish. The chips should be around a quarter of an inch on a side - no finer than that. A good way of using up the tortilla crumbs that tend to collect in the bottom of the packet.
Finely chop one large medium-strength red chilli and gently cook in a frying pan with a large splash of olive oil for a few minutes.
Meanwhile, put half a red onion, a peeled clove of garlic and a little dried oregano in a blender or food processor. I'm currently using oregano I grew in the garden and dried myself.
I like to add a couple of sliced of pickled jalapeno chillies from a jar - this should be regarded as optional, but definitely adds to the flavour! Also, add a large handful of tomatoes, roughly chopped. Blend until smooth, scraping down the sides of the blender as necessary.
Add the contents of the blender to the frying pan, and continue to cook gently for ten minutes or more. The mixture will be a pale pinky-red colour to start with, but will deepen in colour as the sauce cooks.
Alternatively, you could just use four tablespoons of Chilli and Tomato Salso bought from the supermarket. (You may still want to add the jalapeno chillies!)
Spoon the sauce evenly over the crushed tortillas. Sprinkle a little grated cheese over the sauce. Put the dish in the oven for five minutes or so, until the cheese is melted.
In another, larger frying pan, partially fry four eggs in a little vegetable oil. The objective here is not to cook the eggs completely, but to ensure that the whites are firm enough to move without breaking.
Take the dish from the oven and carefully slide the eggs over the top of the cheese and sauce. Add a little freshly-ground black pepper. Put back into the oven for another three or four minutes, so that the eggs are completely cooked, but the yolks are still nice and soft. Serve immediately.