Mexican Chilaquiles

Ingredients

Instructions

0 of 6 steps complete

1. 1Preheat oven to 425°F (220°C). Toss tortilla wedges with 2 tablespoons oil and spread over two baking sheets. Bake for 12–15 minutes, turning once, until crisp and lightly golden.
2. 2Meanwhile, put tomatoes, the quarter onion, garlic and jalapeño in a saucepan with water to cover. Simmer for 10 minutes until softened, then drain.
3. 3Blend the cooked vegetables with broth and salt until smooth. Heat ½ tablespoon oil in a wide skillet and simmer the salsa for 5 minutes, stirring occasionally.
4. 4Heat the remaining ½ tablespoon oil in another skillet. Fry the eggs over medium-low heat until whites and yolks are firm, covering briefly if needed.
5. 5Add the crisp tortilla wedges to the hot salsa and toss gently for 30–60 seconds, just until coated. For firmer chilaquiles, reserve some salsa and add only enough to coat.
6. 6Divide between four plates immediately and top each with an egg, queso fresco, crema, cilantro and sliced onion. Refrigerate leftovers within 2 hours for up to 3–4 days; reheat to 165°F (74°C). The tortillas soften during storage.