Fried eggs and green salsa on tortilla chips (chilaquiles)
I doubt whether you would ever find a breakfast buffet in Mexico that didn’t contain chilaquiles. They’re a perfect way of using up stale tortillas, which are cut into triangles, then fried or baked and known as totopos. Basic chilaquiles are then simmered with either salsa verde or salsa roja until they start to soften. This recipe is for the green-sauce version, with a fried egg, some crumbled cheese and a little soured cream and chopped coriander.
Ingredients
- ¼ onion, roughly chopped
- 1½ green serrano or jalapeño chillies, stems removed, halved
- 2 garlic cloves, finely chopped
- 125ml/4½fl oz chicken stock or water
- 380g tin tomatillos, available online
- ½ tsp flaked sea salt
- 300ml/10fl oz corn or sunflower oil, plus 2 tablespoons
- 4 corn tortillas, each cut into 8 triangles
- 4 free-range eggs
To serve
- 75²µ/2½´Ç³ú Lancashire cheese or feta, crumbled
- 1 shallot, thinly sliced
- 1 tbsp roughly chopped fresh coriander
- 4 tbsp soured cream
Method
Place the onion, chillies, garlic, stock and tomatillos into a food processor and blend to make a sauce.
Place a saucepan over a medium heat and add 2 tablespoons of corn oil. Add the sauce and season with salt to taste. Simmer for 5 minutes, or until thickened.
Heat 300ml/10fl oz oil to 190C in a large heavy-based pan (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla triangles until just golden-brown and crisp, then drain on kitchen paper.
Fry the eggs in a little oil in a frying pan over a medium heat, until cooked to your liking.
Stir the tortillas into the sauce, folding lightly to coat them but taking care not to break them. Divide the mixture between four warm shallow bowls and top each one with a fried egg. Top with crumbled cheese, the shallot, coriander and soured cream. Serve immediately.