Chilaquiles Rojos (Mexican Tortilla Chips in Red Salsa with Egg)

Ingredients

For 4 portions

• 🫓 12 6 inch corn tortilla
• 🏺 5 Tbsp sunflower oil
• 🍅 4 medium tomato
• 🧅 0.5 medium onions
• 🧄 2 cloves garlic
• 🌶️ 2 small red chilli peppers
• 🌿 1 Tsp chilli powder
• 🥤 250ml tap water
• 🧂 1 Tsp salt
• 🍳 4 large egg
• 🧀 60g feta cheese
• 🥛 4 Tbsp sour cream
• 🧅 0.5 small red onions
• 🌿 10g fresh coriander

Method

1. Make the chips: cut each tortilla into 6 wedges. Preheat the oven to 200 °C (180 °C fan), toss the wedges with 2 tablespoons of the oil and a pinch of the salt, spread on two trays and bake for 10–12 minutes, turning once, until crisp and golden. (Or fry them in batches in hot oil.) Day-old tortillas crisp best.
2. Make the salsa roja: char the tomatoes, onion half, unpeeled garlic and red chillies in a dry heavy pan over high heat for 8–10 minutes, turning, until blackened in spots. Peel the garlic. Blend everything with the chilli powder, 200 ml of the water and ¾ tsp salt until smooth.
3. Heat 1 tablespoon of the oil in a large deep frying pan over medium heat. Pour in the salsa carefully (it spits) and simmer for 8 minutes until slightly thickened and darker. Add the remaining water if it's very thick – it should be like single cream.
4. Fry the eggs in the remaining 2 tablespoons oil in a separate pan until the whites are set and the yolks still runny. Season with a pinch of salt.
5. Thinly slice the red onion and chop the coriander.
6. Add the tortilla chips to the simmering salsa and toss for 30–60 seconds, just until coated but still crunchy in places. Don't let them sit or they'll go soggy.
7. Divide between plates immediately. Top each with a fried egg, crumbled queso fresco (or feta), a drizzle of Mexican crema (or sour cream thinned with a little water), red onion and coriander. Serve with refried beans or avocado on the side if you like.