A straightforward braise of eggs in the complex heat of ancho and arbol peppers that sits on the shelf. This sauce has the depth for a proper dinner, smoky and spiced, that takes twenty minutes from pantry to plate.

Serves 2. 25 minutes, 12 at the stove.

About 890 calories a serving, 33 g protein, 130 g carbohydrate, 27 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 2 tablespoons oil in a skillet over medium heat. Dice 1 small onion and mince 2 garlic cloves, then cook them together until soft, about four minutes, stirring now and then.4 min
2. Pour the full 8-ounce bottle of ancho chile sauce into the pan and stir to combine. Bring to a simmer and let it bubble gently for five minutes to marry the flavours, adjusting salt if needed. While the sauce builds, prepare the cooked rice if you have not done so already.5 min
3. Make four shallow wells in the sauce with the back of a spoon. Crack one egg into each well, then cover and reduce heat to medium-low. Cook until the whites set and the yolks stay runny, about six minutes, checking after five.6 min
4. Turn off the heat. Crumble 2 ounces queso fresco over the top and tear a handful of fresh cilantro across the surface. Divide between two plates and serve with the cooked rice alongside.

Note Swap the eggs for shredded chicken or crumbled chorizo if you prefer. Leftovers keep three days refrigerated; rewarm gently, adding a splash of water. Serve with warm tortillas and lime wedges, or stretch it by tossing the sauce with pasta instead of rice.