Chilaquiles rojos con huevos

Name: Chilaquiles rojos con huevos
Total time: 45 min
Ingredients: 5 plum tomatoes; 2 garlic cloves; 1 ancho chilli, deseeded; 1 guajillo chilli pepper, deseeded; 1 dried morita chilli, or chipotle chilli, deseeded; 1 pinch of salt; 1 pinch of epazote, (optional); 1 tsp cider vinegar; 8 corn tortillas, large and ideally slightly stale or left out to dry overnight; 100ml of rapeseed oil, for frying; 1/2 red onion, finely sliced into half moons; 90g of feta, crumbled, or queso fresco; 2 radishes, finely sliced; 2 eggs; 1/2 bunch of coriander; 1 lime, cut into wedges; salt

by Nud Dudhia (Breddos Tacos)

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This colourful dish of sauce-soaked tortilla chips is a favourite throughout Mexico. Perfect for brunch, the smoky, spicy tomato sauce acts as a base for the chips and fried eggs, which are garnished with feta cheese, onion, coriander and lime juice. The perfect Sunday morning treat – especially if you’re a little hungover from the night before!

See more recipes inspired by Mexico City and read about what Nud discovered during his time in the Mexican capital here.

First published in 2019

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Chilaquiles is a dish originally from Michoacan and is made using stale tortillas which are soaked in sauce and topped with chicken, eggs or beans. There are a few variations of the dish, such as red, green or even ‘divorced’ (red and green). The recipe below is my go-to version of chilaquiles, perfect for Sunday brunch.

Ingredients

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Imperial

Sauce

5 plum tomatoes
2 garlic cloves
1 ancho chilli, deseeded
1 guajillo chilli pepper, deseeded
1 dried morita chilli, or chipotle chilli, deseeded
1 pinch of salt
1 pinch of epazote, (optional)
1 tsp cider vinegar

To assemble

8 corn tortillas, large and ideally slightly stale or left out to dry overnight
100ml of rapeseed oil, for frying
1/2 red onion, finely sliced into half moons
90g of feta, crumbled, or queso fresco
2 radishes, finely sliced
2 eggs
1/2 bunch of coriander
1 lime, cut into wedges
salt

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Method

Preheat an oven to 200°C/gas mark 6. Place the tomatoes and garlic cloves (still in their skins) on a tray and bake for 30 minutes until blackened and blistered

Meanwhile, place the chillies in a bowl and pour hot water over them. Leave for 20 minutes until pliable, then drain (reserving the liquid) and transfer to a blender

Peel the blackened garlic cloves and place in the blender along with the tomatoes. Add the salt, epazote (if using) and cider vinegar and blitz until a smooth sauce. Add the reserved chilli water until you’re happy with the consistency

Pour the rapeseed oil into a deep pan and heat to 180°C. Slice the tortillas into triangles, then fry for 3–5 minutes or until crispy. Drain on kitchen paper and season with salt

Drain any excess oil in the pan (leaving a few tablespoons) and fry the eggs sunny-side up for a few minutes until cooked to your liking

To serve, gently reheat the sauce in a large pan and, once hot, add the tortilla chips, ensuring they are fully coated in the sauce. Pour the sauce-covered chips onto a large plate or bowl and top with the 2 eggs. Finish with the feta, onion, radish and coriander, then serve with lime wedges

First published in 2019

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Nud Dudhia (Breddos Tacos)

Nud’s journey began in a makeshift taco shack in a car park in Hackney, where he set up Breddos Tacos with his business partner Chris Whitney.

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