Huevos Rancheros with Guajillo and Chipotle Peppers

Ingredients:

• 1 dried guajillo pepper
• 1/2 chipotle pepper
• 1/2 tsp cumin seeds
• 1 TB extra virgin olive oil
• 1 onion, small dice
• 1/2 TB minced garlic
• reserved water from rehydrating the chili peppers
• 1 cup diced tomatoes
• 1/2 TB white wine vinegar
• 1/2 tsp salt
• freshly ground black pepper to taste
• small handful oregano leafs
• 1/2 TB lime juice
• 4 eggs

Directions:

• Bring water to a boil and cover peppers in a jar with the lid on for half an hour.
• Meanwhile dice garlic, onion, tomatoes, and oregano.
• Dry toast the cumin in a frying pan until fragrant and begins to pop.
• Add the oil, onions and garlic.
• Saute for two minutes.
• Add the rest of the ingredients, including 1/3 cup of water from rehydrating the chilis, and simmer over medium heat for 5 minutes.
• Remove the seeds from the pepper and scrape the meat off the skin, chop finely and add them to the saucepan.
• Add another 1/3 cup of chili water if the sauce is thick, cook another five minutes.
• Break the eggs into the sauce and cover tightly with a lid for another 5 minutes or so, depending on how cooked you like your eggs.
• Serve with tortillas.