1 tbsp olive oil
½ onion, chopped
2-3 garlic clove, finely chopped
1 scotch bonnet chilli, deseeded and chopped (leave the seeds in if you like it very hot)
2 tbsp tomato puree
1 tsp ground cumin
1 x 400g tin tomatoes
½ tin of water
2 tbsp sour cream
1 Heat the oil in a medium saucepan. Add the onion and cook on a low heat for 5 minutes. Add the garlic and chilli and cook until nicely soft, but not colouring, then turn the heat up a little and add the tomato puree and cumin.
2 Let the mixture bubble for a minute. Add the tomatoes and water. Cook on a medium heat for 20 minutes. If the sauce begins to dry out, add a little water.
3 When the sauce has reduced, make four holes in it and break the eggs into them. Let the eggs fry, occasionally basting the tops with the hot tomato sauce. Meanwhile, in another frying pan, warm the tortillas and place them on two warmed plates.
4 When the eggs are done, spoon two on to each tortilla and share the sauce between them. Serve with a dollop of sour cream on each egg.