Chilaquiles Rojos

Crispy tortilla chips simmered briefly in a smoky red salsa, topped with eggs, cheese and cream.

Ingredients

• 150 g tortilla chips
• 400 g tin chopped tomatoes
• 1 chipotle in adobo
• 2 garlic cloves
• ½ onion, chopped
• 2 tbsp oil
• 4 eggs
• 50 g feta or queso fresco, crumbled
• 2 tbsp soured cream
• 1 handful fresh coriander

Method

1. Blend the tomatoes, chipotle, garlic and onion until smooth.
2. Heat 1 tbsp of the oil in a wide pan, pour in the sauce and simmer for 8 minutes until thick.
3. Fry the eggs in the remaining oil in another pan.
4. Fold the chips into the sauce for 1 minute only, so they stay a little crisp. Top with the eggs, cheese, cream and coriander.