Aubergine and feta chilaquiles

1. 1

   Preheat the oven to 180C/160C Fan/Gas 4. Brush the pieces of tortilla with the olive oil, lay on a baking tray in a single layer and bake for 6-8 minutes until crisp. Set aside to cool.

2. 2

   To make the salsa, heat the oil in a large frying pan over a medium-high heat, add the onion and aubergine and fry, stirring frequently, until softened and golden. Stir in the garlic, spices and oregano, then add the tomatoes. Stir-fry until the tomatoes are very mushy. Pour in 100ml/3½fl oz water, bring the mixture to the boil and reduce the heat to a simmer for 10 minutes. Season to taste.

3. 3

   Divide the crispy tortilla slices between two plates, then top with the salsa.

4. 4

   To fry the eggs, heat a frying pan over a medium-high heat and add the butter with a drop of olive oil. Once the butter has melted and starts to sizzle, crack in the eggs and fry until the whites set. Cover the pan with a lid or large plate and cook until the yolks cloud over.

5. 5

   Place an egg on top of the salsa on each serving and crumble over the feta. Finish with a scattering of spring onions and lime wedges for squeezing.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.