Made this last night and feel I should document it. I sort of had an flavour goal in mind, but who even knows if I can recreate this. Any Mexicans should look away now because no doubt this is a horrible bastardisation of your fine and noble culinary heritage.

- Chop an onion and fry in olive oil until lightly caramelised
- Add a bay leaf and some jeera; fry until fragrant
- Add six chopped fresh tomatoes
- Discover that it's possible for a tube of tomato paste to go mouldy. Don't add that
- Reduce a bit
- Add a generous teaspoon of fancy umami paste
- Add half a teaspoon of fancy Waitrose chipotle paste
- Taste. Frown
- Add another half teaspoon of fancy Waitrose chipotle paste
- Taste. Frown
- Add half the (admittedly tiny) jar of fancy Waitrose chipotle paste
- Taste. Frown
- Add Tabasco sauce
- Add dried chilli flakes
- Taste. Feel better about the chilli content
- Add dried sage
- Add a splash of veg*n Worcester sauce
- Add salt, pepper and a pinch of brown sugar
- Make two pits in the reduced, slightly sticky tomato sauce
- Break an egg into a small bowl, drop into one of the pits. Repeat for the other egg
- Cover and leave on a medium heat for approx four minutes
- Scoop out, grate some mature cheddar over it
- Eat

It was pretty good for a first attempt! The tomatoes had reduced by about half so there wasn't as much of it as I thought, so was sadly a one meal dish rather than getting stretched over two days. Definitely something to try again.

Also, I am developing deep feelings about Mexican food thanks to Lupita in London and Pinto in Glasgow. I might make horchata at some point...