Chilaquiles rojo
Chilaquiles are a traditional Mexican breakfast or brunch made of totopos (fried corn tortillas chips), simmered in a red or green salsa and topped with Freshlay Farms Golden Yolker® eggs, cheese and onion. The red salsas are made from tomatoes and green salsas are made from tomatillos – we’ve gone for red here. Cooking the tortilla chips briefly in the salsa means the texture becomes slightly chewy but retains some crispness.
Ingredients
Metric
Imperial
- 240g corn tortilla chips
- 4 Freshlay Farms Golden Yolker® eggs
- vegetable oil, for frying
- 80g of feta, or queso fresco if you can find it, crumbled
- 1/2 small red onion, finely sliced into rings, to serve
- 1 avocado, sliced, to serve
- 1/4 bunch of coriander, leaves picked and some finely chopped, to serve
- 1 lime, to serve
SALSA ROJO
- 500g of tomatoes
- 1 small onion, roughly chopped
- 2 garlic cloves
- 1 jalapeño, or serrano chilli, or more to taste
- 1/2 bunch of coriander
- 1/2 bunch of flat-leaf parsley
- 1 tbsp of olive oil
- 1/2 lime, juiced
Method
For the salsa rojo, place the tomatoes, onion, garlic and jalapeño in a saucepan, cover with water and bring to a simmer. Cook for 8-10 minutes until softened but still bright in colour, then drain well
- 500g of tomatoes
- 1 small onion, roughly chopped
- 2 garlic cloves
- 1 jalapeño, or serrano chilli, or more to taste
Transfer it all to a blender along with the coriander and parsley, olive oil, lime juice and a good pinch of salt and blend until smooth. Taste and adjust the seasoning, keeping the acidity bright. Set aside
- 1/2 bunch of coriander
- 1/2 bunch of flat-leaf parsley
- 1 tbsp of olive oil
- 1/2 lime, juiced
Heat a large frying pan over a medium heat. Pour in the salsa, bring to a gentle simmer, then add the tortilla chips and toss to coat. Cook for 1-2 minutes so the chips soften slightly but still retain some structure
- 240g corn tortilla chips
Meanwhile in a separate pan, heat 2 tablespoons of vegetable oil and fry the eggs, spooning the hot oil over the whites so they set evenly while keeping the yolks soft
- 4 Freshlay Farms Golden Yolker® eggs
- vegetable oil, for frying
Spoon the chilaquiles into shallow bowls and top with the fried eggs. Scatter with the feta, red onion, avocado, coriander and lime wedges
- 80g of feta, or queso fresco if you can find it, crumbled
- 1/2 small red onion, finely sliced into rings, to serve
- 1 avocado, sliced, to serve
- 1/4 bunch of coriander, leaves picked and some finely chopped, to serve
- 1 lime, to serve
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