Prep. time: 20 minutes
Cooking time: 35 minutes

1. In a large frying pan on a high heat add 60 ml / 1/4 cup olive oil. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the vegetables.
2. Pour in your tinned tomatoes. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.
3. When you’ve got a nice thick tomato stew consistency, lay your sliced tomatoes over the top of the mixture, push them to make 6 wells.
4. Crack one egg in each well so they will poach in the thick mixture. Season and let the eggs cook for around 3 to 4 minutes.
5. During this time, warm your tortillas into the oven at 180ºC/350ºF for a few minutes.

Presentation
Take the pan to the table with the warmed tortillas, some cheese and a grater so everyone can make their own. What a beautiful way to wake up!