How do you like your eggs?

It’s this understated approach to delivering uncomplicated, nutritious food that has seen the model-turned-TV-cook take the culinary world by storm; and when I turn up to play sous chef at her home in south-west London, the proof is in the pudding - or savoury in this case.

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HUEVOS RANCHEROS WITH JALAPENOS AND GARLIC (Serves 2)

Ingredients

l2 soft corn tortillas

l2tbsp olive oil

l4 ripe tomatoes cut into cubes

l3 spring onions, finely chopped

l2 green jalapeno chillies or 1/2 regular green or red chilli, deseeded for less heat if preferred, finely chopped

l1 garlic clove, finely chopped

lGood pinch of ground cumin

lLeaves from 1/2 bunch of fresh coriander, roughly chopped

l4 free-range eggs

lSea salt and freshly ground black pepper

Method

lPreheat the oven to 200C/fan 180C/gas mark 6.

lWrap the tortillas in a piece of tin foil, sit on a baking sheet and put them in the oven for about 10 minutes or until they are heated through.

lMeanwhile, heat one tablespoon of oil in a large non-stick frying pan over a medium-high heat. Add the tomato, spring onion, chilli, garlic, cumin and a little salt and pepper, and cook them for about five minutes, or until the tomato begins to break down.

lStir in half of the coriander, remove from the heat and keep warm.

lRinse out and dry the pan and put it back on a low-medium heat. Add the remaining tablespoon of oil and once nice and hot, crack in the eggs, spaced apart. Cook them gently for about three to four minutes, until the whites are cooked but the yolks still a little bit runny. lRemove the pan from the heat.

lRemove the tortillas from the oven and place one on each serving plate. Divide the salsa mix between them, spreading it out with the back of the spoon. Slide two eggs on top of each one, sprinkle with the remaining coriander and serve.

lEating Well Made Easy by Lorraine Pascale (HarperCollins) is priced £20.