Mexican eggy bread
Bring together two great brunch recipes – eggy bread and avocado on toast – then add a Mexican twist. A hit of chilli takes this to another level
Chilaquiles
Serves 4
Easy
Prep:
Cook:
Look for unflavoured tortilla chips for this recipe and, if you have time, make the homemade smoky salsa, too – it makes this a special breakfast or brunch
Skip to ingredients
For the chilaquiles
- 8oz unflavoured corn tortilla chips(see tip)
- 1 tbsp vegetable oil
For the salsa roja
- 2 tbsp vegetable oil
- 1 lb/16oz ripe tomatoeshalved
- 1 small onionthickly sliced
- 4 garlic clovesunpeeled
- 2 fresh jalapeñossliced
- 1 chipotle pepper in adobo sauce
- 1 limejuiced
- small handful of cilantro
- 4 eggs
To serve
- ½ cup/2oz queso fresco or crumbled feta
- small handful of cilantrochopped
- 1 avocadopeeled, halved, stone removed, diced
- 1 small red onionthinly sliced
Method
step 1
Preheat the broiler. To make the salsa, put the tomatoes (cut-side up), onion slices, jalapeños and garlic on a baking sheet lined with aluminum foil. Season with the salt 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 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.
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.
step 3
While the tortillas are baking, heat the vegetable oil in a frying pan over a high heat until very hot. Carefully crack in the eggs and cook sunny-side up until the egg white is solid. Season. Remove from heat and set aside.
step 4
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.
step 5
To serve, divide the chilaquiles between four plates. Top each plate with an egg, some queso fresco, cilantro, avocado and red onion.
