Rustic Red-Sauced Eggs on Corn Tortillas/ Huevos Rústicos

The beauty of Rick Bayless’s essential sauces and salsas is that if you make some to keep on hand, you can throw together a delicious dish like this at a moment’s notice.

When I made guacamole recently, I made extra of the essential roasted tomatillo-serrano salsa, one of the variations the author suggests for this dish, so that’s what I used. The dish consists of a sunny side-up egg (that’s a double-yolked egg in the photo) that’s drizzled with warm salsa, served on a lightly toasted corn tortilla and garnished with queso añejo (or feta) cheese and cilantro.

The flavour was a balanced combination of sweet corn tortilla, tangy and spicy tomatillo salsa, rich egg yolk and salty cheese. It was simple, effortless and very tasty and would make a great breakfast item, but we had it as a quick breakfast-for-dinner along with a salad.