Octopus Ranchero Eggs

Ingredients:
100 g cooked octopus, cut into small pieces
4 corn tortillas
4 eggs
200 g ranch sauce
250 g grated cheese
2 Onions, finely chopped
1 Tomato
2 Lawyers
1 bunch of fresh cilantro, chopped
1 jalapeno or serrano pepper, thinly sliced
Vegetable oil
Salt and pepper to taste

Preparation:
Brown the octopus until lightly browned.
Reserve.
In the same pan, add a little oil if necessary and heat the corn tortillas one by one over medium heat.
Sprinkle with the grated cheese and heat again
Once the forming has melted
to book
In the same pan, heat the ranch sauce until very hot. (Ranch sauce is used to season salads in the United States, for example, or as a dip.). (Ranch sauce ingredients 2 tbsp. crème fraîche, 4 tbsp. mayonnaise, 1/2 lemon (juice), 1 tbsp. finely chopped fresh parsley, 1 tbsp. finely chopped fresh dill chopped, 1 tbsp finely chopped chives, 1-2 cloves of garlic, crushed)
Add Jalapeño pepper (The Jalapeño pepper, or simply jalapeño, is a Mexican variety of pepper (Capsicum annuum), condiment plant of the Solanaceae family.) or Serrano (The Serrano pepper is grown in the USA and Mexico. It is of a level 7/10 on the Scoville scale. It is mainly used in salsas.) finely chopped in the sauce.
Leave to cook for a few minutes.
In another pan fry the eggs.

Training:
Place a tortilla on a plate and add a portion of sautéed octopus.
Place the fried egg on the octopus.
Pour the tangy ranch sauce over each egg and sprinkle with shredded cheese.
Garnish with chopped red onion and fresh cilantro.
Serve immediately while eggs and sauce are hot.