To make the sauce: In a microwave safe bowl, place the tomatoes with 3 tbsp water. Cover an microwave for 5 minutes on high power. Once cooled, peel off skins and allow to cool further.

Using a pair of tongs, char the dried red chillies and green chillies on an open flame.

In a small jar of the mixer, puree the skinned tomatoes, charred chillies and garlic.

In a saucepan, heat the oil and add the prepared puree, tomato puree, salt, dried oregano and adobo sauce. Allow to come to a simmer and thicken slightly. Keep aside to top over the Huevos Rancheros.

To start with, crisp up the tortillas, by either shallow frying or by baking in the oven or air fryer after a brush of oil.

To fry the egg, heat 1 tbsp oil in a pan. Pour the egg carefully with the yolk intact. Spoon some hot oil from the sides of the pan over the yolk to set it from the top.

Once done, remove with a wide spatula and place on the crisped up tortilla.

Serve with 2 tbsp of refried beans on each tortilla on the side so as not to cover the yolk.

Sprinkle the two salsas around the circumference of the yolk to give a burst of colour and flavours.

Top with some of the prepared smoky tomato sauce and some finely chopped coriander.

Serve immediately.