Baked green chilaquiles with egg and queso fresco

Ingredients

For 1 serving

• Corn tortillas3
• Tomatillos5
• Jalapeño1
• Onion50 g
• Garlic1 clove
• Cilantro10 g
• Eggs2
• Queso fresco25 g
• Cooked black beans80 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: lactose, eggs,

Method

1. Heat a conventional oven to 200 °C. Cut the tortillas into triangles, brush them with half the oil, spread them on a tray and bake for 10 minutes, until crisp and golden.
2. Meanwhile husk and wash the tomatillos. Put them in a small pan with the jalapeño, half the onion in chunks and the garlic, barely cover with water and cook for 8 minutes, until softened.
3. Drain the vegetables and blend them with the coriander and a pinch of salt into a smooth sauce. Thinly slice the remaining onion and warm the drained black beans with a splash of water.
4. Heat the sauce in a wide frying pan over medium heat for 2 minutes, until bubbling, add the tortilla triangles and stir for 1 minute, until coated but still a little crisp.
5. In another pan with the remaining oil, fry the eggs over medium heat for 3–4 minutes, until the whites are set; salt them.
6. Serve the chilaquiles topped with the eggs, crumbled queso fresco, beans and sliced onion.