Chilaquiles with Egg
Recipes · Breakfast · Recipe, Typed Supps
Yesterday’s tortillas simmered in salsa until they go soft at the edges and stay crisp in the middle.
Allergens and patterns
Contains eggs, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 6, cut into wedges (120g) Corn Tortillas — Stale ones are better than fresh — they hold their shape in the sauce instead of dissolving into paste.
- 6, halved (250g) Tomatillos — The sauce. Tart in a way tomatoes are not, which is what keeps a fried-carbohydrate breakfast from being heavy.
- 2 eggs (100g) Eggs — Fried and laid on top. The protein, and the reason this holds you past 11am.
- crumbled (30g) Feta — Standing in for queso fresco, which it does well — salty, crumbly, and it does not melt into the sauce.
- a handful (8g) Coriander — Raw, at the end. The dish is a study in soft and salty and needs one fresh note.
- 1, sliced (15g) Jalapeño — Blended into the sauce, seeds out unless you mean it.
Nutrition per serving
- Calories: 289 kcal
- Protein: 13.1g
- Carbohydrate: 34.9g
- of which sugars: 8.2g
- Fat: 10.6g
- of which saturated: 3.5g
- Fibre: 5.7g
- Sodium: 465.3mg
Method
- Blister the tomatillos and jalapeño in a dry pan until blackened in patches, then blend to a rough sauce.
- Toast the tortilla wedges in the pan until they crisp.
- Pour the sauce over and toss for a minute — you want them coated, not drowned.
- Fry the eggs separately and slide them on top, then add the feta and coriander.
Nutrients it supplies
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