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1
Cut tomatoes in half lengthwise.
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2
Place a box grater in a wide bowl, and using the large holes of the grater, grate tomatoes by rubbing the cut side against the grater, with the skin side cupped in your hand.
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3
When you feel the holes of the grater against the inside of the tomato skin, you are done.
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4
Turn on a food processor fitted with a steel blade and drop in the garlic.
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5
When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula.
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6
Add tomatoes, salt, pepper, mint and olive oil.
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7
Process in the machine for 1-2 minutes, until sauce is frothy.
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8
Taste and adjust seasonings.
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9
Poach eggs.
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10
Fill a lidded frying pan with water and bring to a boil.
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11
Set timer for 4 minutes.
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12
Add 1 tablespoon vinegar.
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13
One at a time, break eggs into a teacup, then tip from teacup into pan (do this 2 at a time).
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14
Immediately turn off heat and cover pan tightly.
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15
Leave for 4 minutes.
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16
Using a slotted spoon or spatula, carefully remove poached eggs.
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17
Set on a towel to drain.
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18
While eggs are poaching, heat tortillas by placing them one at a time directly over the flame, until the edges are charred.
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19
If you dont have a gas stove, wrap in foil and heat for 10 minutes in a 350-degree oven.
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20
Place a tortilla on each plate and top with a poached egg.
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21
Spoon 3 tablespoons of the sauce over the eggs and serve.
