Picante Mexican Huevos Rancheros

Directions

1. Prepare the tomato paste by placing your chopped tomatoes into a food processor or blender. Add three chili peppers to the mixer, keeping one aside.
2. In a large pot, bring 3 tablespoons of olive oil to a simmer over medium to medium heat. Add the remaining serrano pepper, garlic and onions. After the vegetables finish sautéing, add the salt, pepper, parsley and cilantro to the pan. Stir until all contents are thoroughly mixed.
3. Once the oil is absorbed, add the blended tomato paste to the pan. Stir and turn down the heat to a low-medium heat setting. Allow the salsa mixture to simmer for 8 to 10 minutes.
4. Once fully cooked, turn off the heat and allow the salsa to cool. Return the mixture to the blender until you have a smooth paste.
5. Remove your prepared tortillas from the fridge and place on a pan over high heat for 2 to 3 minutes, turning the shells until they begin to slightly crisp.
6. In the same pan, add a spoonful of butter and reduce the heat to medium. Crack your eggs over the pan and add each egg gradually. Make sure not to overcrowd your pan to avoid undercooking.
7. Once your eggs are in the pan, allow each egg to cook until the whites begin to solidify. Depending on the desired consistency of the egg, remove your pan from the stove after 3 to 6 minutes.
8. Place your freshly heated tortilla shells on a plate and add a spoonful of your salsa mixture. For extra spiciness, consider adding a drizzle of hot sauce to your paste.
9. Top your tortilla shells off with one egg per shell. Sprinkle cilantro and mozzarella on top for added flair and serve immediately.

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