Stacked enchilada with sweet potato-apple hash, roasted tomato-chipotle sauce and a frizzled egg

In a dry pan with no oil, roast the tomatoes, a couple of onion slices and the garlic cloves in their skins, garlic first since it takes longest.

Brown the onion in a skillet with a little olive oil.

Cut the sweet potato, flattening the edges rather than peeling fully, then slice and split it; add to the onion and lower the heat slightly.

Core the apple, leave the skin on and cut into pieces the size of the sweet potato; add and cook until the sweet potato is tender, then turn off and leave in the hot pan.

Put the roasted tomatoes in a blender jar; peel the soft roasted garlic and add it with the onion and one canned chipotle (start with half if unsure).

Blend to a puree that keeps a little texture.

Film a pan with oil, heat until the puree crackles and sizzles when added, and cook it down to the consistency of tomato paste.

Thin with a little water and simmer on very low until needed.

Soften the two tortillas in a hot pan with a little oil until they bubble up; pat dry on paper towels.

Fry an egg sunny side up in a hot skillet so the edges frizzle, salting it as it cooks. Salt the sauce and the hash.

Stack a tortilla, the hash and the second tortilla; spoon the sauce around.

Top with the egg, grate sheep's milk feta over with a coarse grater, and scatter a few cilantro leaves.