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
- garlic clove2 კბილი
- Chicken stock100 ml
- Sunflower oil (for sauce)30 ml
- Sunflower Oil (for frying)300 ml
- Egg4 ცალი
Instructions
5 steps- 1
Place the onion, chillies, garlic, stock and tomatillos into a food processor and blend to make a sauce.
- 2
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.
- 3
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.
- 4
Fry the eggs in a little oil in a frying pan over a medium heat, until cooked to your liking.
- 5
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.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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