Chilaquiles
Savor the crunch of tortillas mingled with spicy tomatoes and topped with perfectly cooked eggs in this delightful dish.
Ingredients
- 24 corn tortillas, cut into triangles
- 4 tbsp neutral oil
- 8 tomatoes, roughly chopped
- 2 jalapeños, seeded and chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 8 eggs
- 200 g queso fresco, crumbled
- 2 dl crème fraîche
- 1 bunch coriander, chopped
- salt
How to make it
- Heat 2 tbsp of the oil in a wide pan and fry the tortilla triangles in batches until crisp and lightly golden at the edges. Lift them out onto a tray lined with paper and sprinkle with salt.
- Heat the remaining oil in a saucepan over medium heat and sweat the onion for 3 minutes until translucent. Add the jalapeños and garlic, stir for 30 seconds, then add the cumin and cook for 10 seconds until fragrant.
- Add the tomatoes and a pinch of salt, bring to a simmer, and cook for 12 to 15 minutes until the tomatoes break down into a thick, chunky salsa.
- Keep the salsa at a gentle simmer and fold in the crisp tortillas. Toss just until the edges soften but the centres still hold some crunch, about 1 minute.
- Fry the eggs in a separate pan until the whites are set and the yolks are still soft.
- Spoon the chilaquiles into shallow bowls, top each portion with 2 fried eggs, crumbled queso fresco, spoonfuls of crème fraîche and chopped coriander, then serve at once.
