A plate of chilaquiles

Chilaquiles

Name: Chilaquiles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 225g unflavoured corn tortilla chips (see tip); 1 tbsp vegetable oil; 2 tbsp vegetable oil; 450g ripe tomatoes halved; 1 small onion thickly sliced; 4 garlic cloves unpeeled; 2 fresh jalapeños sliced; 1 chipotle pepper in adobo sauce; 1 lime juiced; small handful of coriander; 4 eggs; 60g queso fresco or crumbled feta; small handful of coriander chopped; 1 avocado peeled, halved, stone removed, diced; 1 small red onion thinly sliced

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 5 out of 5.1 ratingRate

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Look for unflavoured tortilla chips for this recipe and, if you have time, make the homemade smoky salsa, too – it makes this a special breakfast or brunch

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Ingredients

Units:

MetricUS

For the chilaquiles

225g unflavoured corn tortilla chips

(see tip)
1 tbsp vegetable oil

For the salsa roja

2 tbsp vegetable oil
450g ripe tomatoes

halved
1 small onion

thickly sliced
4 garlic cloves

unpeeled
2 fresh jalapeños

sliced
1 chipotle pepper in adobo sauce
1 lime

juiced
small handful of coriander
4 eggs

To serve

60g queso fresco or crumbled feta
small handful of coriander

chopped
1 avocado

peeled, halved, stone removed, diced
1 small red onion

thinly sliced

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Method

step 1

Preheat the grill. To make the salsa, put the tomatoes (cut-side up), onion slices, jalapeños and garlic on a baking sheet lined with tin foil. Season with the salt and broil for 8 mins, or until everything is blackened. Transfer everything except the garlic to a blender or food processor with the chipotle, 230ml water, 1 tsp salt and the lime juice and coriander. Peel the garlic and add it to the blender or processor, and blend until smooth. Pour the mixture into a frying pan.
step 2

Turn the oven to 200C/gas 6 and put the tortilla chips on a baking sheet. Cook for 5 mins to warm through.
step 3

While the tortillas are baking, heat the vegetable oil in a frying pan over a high heat until very hot. Carefully crack in the eggs and cook sunny-side up until the egg white is solid. Season. Remove from heat and set aside.
step 4

Warm the pan of salsa over a low heat and add the tortilla chips. Gently toss until completely coated. Keep warm over a low heat.
step 5

To serve, divide the chilaquiles between four plates. Top each plate with an egg, some feta or queso fresco, coriander, avocado and red onion.

Choose the right tortilla chips If you can find them, look for totopos – homemade fried or baked tortillas that are round or triangular, and a bit thicker than store-bought chips.

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