Baked red chilaquiles with egg

Ingredients

For 1 serving

• Corn tortillas2
• Chopped tomatoes150 g
• Onion30 g
• Garlic1 clove
• Chili powder1 pinch
• Eggs1
• Queso fresco20 g
• Sour cream15 g
• Cilantro3 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose, eggs,

In season: June – September

Method

1. Turn the oven on to 200 °C (conventional); cut each corn tortilla into 6 triangles and spread them on a tray lined with baking paper.
2. Bake the triangles for 8 minutes, turning halfway, until golden and crisp like chips.
3. Meanwhile, peel and chop the onion and garlic clove; heat half the oil in a frying pan over a medium heat and cook them for 3 minutes, until soft; add the chopped tomatoes, chilli powder and a pinch of salt and cook for 6 minutes, until the sauce thickens.
4. In a small frying pan, heat the remaining oil and fry the egg for 3–4 minutes, until the white is set and the yolk soft.
5. Turn off the heat under the sauce, add the crisp triangles and toss just to coat them: they should stay a little crunchy.
6. Serve the chilaquiles at once with the egg on top, the crumbled queso fresco, sour cream and fresh coriander.