Chilaquiles for 2

Thu, 13 April 2023

Ingredients:

• 70g Feta Cheese
• 2 Eggs
• Olive Oil
• 150g Tortilla Chips Store Bought
• Small Bunch Coriander
• 1 Ripe Avocado

Salsa Roja

• 1.5 tablespoon olive oil
• ½ onion
• 1 clove garlic
• 1 400g tin chopped tomatoes
• 1 tablespoon chipotle chili
• ½ cup vegetable stock
• 1 lime juice
• 1/2 teasp oregano
• 1/2 teasp ground cumin
• 1/2 teasp ground coriander
• Pinch salt

 

Method:

1. Sweat the onions in a pot with olive oil on a medium heat, when they start to soften, add the micro planed garlic.
2. Once softened after about 5 minutes, add the oregano and spices, tinned tomato, vegetable stock and chipotle.
3. Simmer for 5-6 minutes and season with salt and the juice of a lime.
4. Blend in a blender until smooth and check for seasoning if it needs more salt.
5. Crumble the feta, chop the coriander and slice the avocado.
6. In a hot frying pan with some olive oil, crack in the eggs, reduce the temperature to medium and season the eggs with a pinch of salt.
7. If you want the egg yolk to be soft and runny, have the heat on low so the egg white cooks and the egg yolk remains soft.
8. While the eggs are cooking, toss the tortilla chips generously with the salsa roja sauce in a bowl.
9. Arrange the tortillas over 2 plates, lift the fried egg with a slotted spatula and place in the centre of the tortilla chips, sprinkle the feta cheese, chopped coriander and slices of avocado around.