Olive Oil	tbsp
Yellow Onion
Serrano Pepper
Garlic Clove
Dried Oregano	tsp
Diced Tomatoes	g
Orange Juice	ml
Adobo Chilis
Corn Tortillas
Eggs
Salt & Pepper to taste
Avocado
Mango Salsa
Mango
Coriander	g
Lime Juice	tbsp
Pinch of Salt

1. Preheat the oven to 180 ºC and grease 4 oven-safe ramekins.
2. Peel and finely chop the onion. Wash the serrano pepper, pat dry, halve lengthwise and deseed. Cut the flesh into fine strips. Peel and mince the garlic cloves.
3. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and serrano pepper. Cook for 5 minutes or until soft. Add the garlic and oregano. Cook another 2 minutes. Add the tomatoes, orange juice, adobo chiles, and season with salt and pepper. Bring the sauce to a low boil and simmer for about 10 minutes or until the sauce has thickened slightly. Remove from the heat.
4. Layer the tortillas in the bottom of the prepared ramekins. Spoon the sauce over the tortillas. Crack the eggs into the sauce. Season with salt and pepper. Transfer to the oven and bake until the whites are just set but yolks are still runny, about 12-15 minutes.
5. In the meantime, peel the mango, cut the flesh from the pit and cut into fine cubes. Wash the coriander, shake dry and chop finely. Combine all ingredients in a bowl.
6. Serve the Huevos Rancheros topped with salsa and avocado.

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