Green chilaquiles with eggs and queso fresco

Ingredients

For 1 serving

• Corn tortillas3
• Tomatillos150 g
• Jalapeño1
• Onion30 g
• Cilantro5 g
• Eggs2
• Queso fresco25 g
• Sour cream20 g
• Sunflower oil2 teaspoons
• Saltto taste

Contains: lactose, eggs,

Method

1. Bring a small pan of water to the boil. Remove the papery husks from the tomatillos and rinse them; wash the jalapeño and remove the stalk; peel the onion and cut it into pieces.
2. Boil the tomatillos, jalapeño and onion for 8 minutes, until the tomatillos change colour to olive green; drain and blend with the coriander and a pinch of salt, adding a splash of the cooking water if the sauce is too thick.
3. Meanwhile cut each corn tortilla into 6 triangles. Heat half the sunflower oil in a large pan over medium heat and toast them for 4–5 minutes, turning, until golden and crisp; salt lightly.
4. Pour the green sauce over the tortillas, toss and heat for 2 minutes over medium heat, until the tortillas just soften at the edges but stay slightly crisp.
5. Meanwhile heat the remaining oil in a small pan over medium heat and fry the eggs for 3–4 minutes, until the whites are set and the yolks still runny; season with salt.
6. Pile the chilaquiles on the plate, top with the eggs and finish with the crumbled queso fresco and soured cream.