Try this delicious Mexican breakfast based on spicy tomato sauce and poached eggs.
Chop finely the onion, garlic and the pepper. Put them in a thick bottom pan drizzled with olive oil and let them soften up. Add the bay leaf and the smoked chilly flakes.
After 15 minutes, when the pepper is soft, add the chopped tomatoes and wait for them to start boiling. Meanwhile slice the tomato thinly and add it on layers on top, together with the Nora hot pepper.
When the mixture reaches the boiling temperature, make 2 holes into it with a spoon and crack the eggs into it. Cover the pan with a lid and let the eggs cook, for about 2 or 4 minutes.
Meanwhile, warm up the tortillas in the microwave, as instructed on the package.
When the eggs are ready top the tortillas with them, add grated cheese and dill on top, and serve hot. Enjoy!