Chilaquiles

Method5 steps · about 25 min

1. 1

   Step 1: Preheat the broiler. To make the salsa, put the tomatoes (cut-side up), onion (1 small) slices, jalapeños (2) and garlic (4) on a baking sheet lined with aluminum foil. Season with the salt (1 tsp) and broil for 8 mins, or until everything is blackened. Transfer everything except the garlic to a blender or food processor with the chipotle, 1 cup (8 fl oz) water, 1 tsp salt and the lime (1) juice and cilantro. Peel the garlic and add it to the blender or processor, and blend until smooth. Pour the mixture into a frying pan.

   Uses 1 lb/16oz ripe tomatoes halved · 1 small onion thickly sliced · 4 garlic cloves unpeeled · 2 fresh jalapeños sliced · 1 chipotle pepper in adobo sauce · 1 lime juiced · small handful of cilantro · 1 cup water (8 fluid ounces, for salsa)

2. 2

   Step 2: Turn the oven to 400F/gas 6 and put the tortilla chips on a baking sheet. Cook for 5 mins to warm through.

   Uses 8oz unflavoured corn tortilla chips (see tip)

3. 3

   Step 3: While the tortillas are baking, heat the vegetable oil (1 tbsp) in a frying pan over a high heat until very hot. Carefully crack in the eggs (4) and cook sunny-side up until the egg white is solid. Season. Remove from heat and set aside.

   Uses 1 tbsp vegetable oil · 4 eggs

4. 4

   Step 4: Add the2 tbsp vegetable oil for the salsa and warm the pan of salsa over a low heat and add the tortilla chips. Gently toss until completely coated. Keep warm over a low heat.

   Uses 8oz unflavoured corn tortilla chips (see tip) · 2 tbsp vegetable oil · prepared salsa roja

5. 5

   Step 5: To serve, divide the chilaquiles between four plates. Top each plate with an egg (4), some queso fresco, cilantro, avocado (1) and red onion (1 small).

   Uses 4 eggs · ½ cup/2oz queso fresco or crumbled feta · small handful of cilantro chopped · 1 avocado peeled, halved, stone removed, diced · 1 small red onion thinly sliced