This is a classic Mexican dish traditionally enjoyed by farm workers (rancheros). Even though it’s meatless, it’s quite a breakfast. If you start your day with a meal like this, you probably won’t get hungry again before supper. You can double the ingredients for more people, but you may need an extra pan.

You need (for 2 portions):

• 3 tablespoons oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 sweet pepper, cubed (Preferably a red sweet pepper, but a green or yellow one will do.)
• 2 medium-sized tomatoes, cubed (or half a 400-g tin peeled tomatoes)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar
• 2 laurel leaves
• 4 eggs
• salt and black pepper
• 2 tablespoons chunky cottage cheese or half a cup of feta cheese blocks
• 2 teaspoons basil pesto

Get cracking:

• Heat the oil in a large pan. Fry the onion and garlic until the onion is soft. 
• Add the rest of the ingredients (apart from the eggs, cheese and pesto) and simmer for 10-15 minutes over low heat with the lid on. 
• If the sauce is too dry, just add a little boiling water. 
• Make four wells in the sauce using the back of a spoon. 
• Break an egg in each well, put the lid on and fry the eggs until cooked to taste. 
• Sprinkle with salt and black pepper to taste, and add spoons-full of cottage cheese or the feta cheese and small amounts of the basil pesto. 
• Place the dish on the table, pan and all, and dish up from the pan onto slices of toast (or tortillas, if your grandpa was called Carlos María Eduardo García de la Cal Fernández Leal Luna Delgado Galván Sanz).

VARIATION:

• You can also add slices of avocado onto the dish. 
• Or if you feel like meat, slice in some sausage with the sauce as well.