Chilaquiles
Chilaquiles (pronounced chee-lah-kee-lehs) is a traditional Mexican breakfast, commonly served at brunch.
Ingredients
Sauce:
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1 tablespoon olive oil
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1 small onion, coarsely chopped
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3 cloves garlic, finely chopped
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400g tomato passata
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1 handful of coriander, leaves and stalks, coarsely chopped, separately
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Salt and freshly ground black pepper
For the Chilaquiles:
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100g feta cheese
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150g cheddar cheese, grated
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1 red onion, finely sliced
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3-4 eggs
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2 tablespoons olive oil
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4 radishes, thinly sliced
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2 lemons, cut into wedges
Preparation Method
- Heat the oil in a frying pan over medium heat. Add the onion, garlic, and chipotle paste and cook for 5-6 minutes until the onion is softened.
- Introduce the tomato passata, add the coriander stalks, and season with salt and black pepper. Stir and cook for 3 to 4 minutes over low heat.
- Crush the sauce in a blender and whizz until smooth, then set aside.
- Preheat the oven to 180˚C.
- Add half the Chips Tortillas with half the sauce on top and stir them with a spoon until they are well coated. Sprinkle half the feta and cheddar cheese on top.
- Top with the remaining chips and sauce, sprinkle the rest of the cheese, add the sliced red onion and add a drizzle of olive oil. Bake in the oven for 8 to 10 minutes, or until the cheese is golden and crispy.
- Meanwhile, fry the eggs in a little oil (or scald them for a healthier alternative) keeping the yolks well-drained, as this will really add something to the dish.
- Remove the chilaquiles from the oven, top with the fried eggs and sprinkle with the remaining radishes and coriander. Serve with lemon slices.
