For the sauce –
2 Tablespoon Olive Oil
1 Medium size onion diced
1 Jalapeno finely chopped (if not avail. you can use canned ones)
1 Garlic Clove minced
1 Teaspoon ground Cumin
1 Teaspoon Paprika (use the spanish smoky one for real effect)
1/2 Teaspoon Chilli Flakes – if not, a mild chilli powder will do
2 Teaspoon of Taco Spice Mix or Mexican Spice Mix
1 Small cans of chopped tomatoes
1 1/2 Cup of Water
1/2 Teaspoon Sugar
Salt & Pepper to taste
4 fresh eggs
Using a heavy base pot with a lid, heat the oil and saute the onion, until they become translucent. Add the garlic and saute for a few minutes more. Add the cumin, paprika, taco mix spices and chilli powder and saute for a minute.
Add a can of tomatoes plus the equivalent of a can of water.
Add the sugar, salt and pepper to taste.
Cook the sauce at medium heat for about 20 minutes, until it has reduced and thicken considerably.
After 20 minutes, create 4 indentations in the sauce and crack a fresh egg in each one.
Cover the pot with a lid and cook for another 6-7 minutes, if you wish for soft egg yolks. You can cook for 10 minutes for hard egg yolks. I prefer to have mine with running yolks so you can dunk a nice piece of bread in the sauce.
Serve with Corn Tortillas, refried beans and a dab of sour cream.