The author of The Winter Guest , Miriam, shows us a recipe that you will enjoy the most in your day to day life: Some really tasty eggs rancheros! She prepares them in an iron skillet that has me in love, the Skeppshult . Enjoy the recipe!

There are few things more succulent than good fried eggs. Mmmm, some Huevos Rancheros, the Mexicans will say.

I begin by apologizing to the Mexican public, because it still concludes that these do not even remotely resemble the real eggs rancheros, the ones that are eaten for breakfast in Mexico. But that's why I've called them my way, ahem, to excuse me for this outrage.

The Huevos Rancheros are fried eggs accompanied by lightly fried corn tortillas and a spicy sauce that can be more or less crushed or chopped. Eggs can be scrambled with this sauce instead of fried.

My sauce is actually a fried onion and green pepper, accompanied by some delicious cherry tomatoes that are fried until they soften and burst. I have put the spice aside, in the form of canned jalapeño pepper strips, so that everyone can adjust the spice to their liking.

I have served the eggs in my new Skeppshult skillet which is so cute I would sleep with it at night. Of course, the thickness of the iron forces you to make weights to handle it. But love is blind; I go to the gym for her if necessary.

Skeppshult iron skillet , Mediterránea crystal glasses , Emile Henry ceramic plates , MasterClass wooden board and Pallarès wide blade knife

Ingredients (for 2 people)

• 1 red onion
• 1 Italian green pepper
• a handful of cherry tomatoes
• virgin olive oil to taste
• 2 corn tortillas
• 2 free-range eggs
• jalapeños to accompany
• salt and pepper to taste

Elaboration

1. Cut the onion into rings and the green pepper into strips.

2. Cover the bottom of a frying pan with olive oil and fry over low heat until the onion is translucent.

3. Add the washed cherry tomatoes and continue frying until they soften and burst.

4. While the sauce is just being made, put half an inch of oil in another pan where the corn tortillas fit and fry them lightly on both sides, just enough so that they begin to brown, but without becoming crispy. We remove them to a plate and keep them warm.

5. In the same hot oil, fry the two eggs. We put the tortillas in the source or frying pan where we are going to serve them, pour the sofrito, a little drained of its oil and seasoned, and place the eggs on top. We salt and pepper

We devour immediately, hoping just enough not to burn our tongues.

Skeppshult iron skillet