Chilaquiles Rojos Express

Ingredients

• Corn Tortilla Chips

  150 g

  $1.42

• Tinned tomatoes

  1 tin

  $1.10

• Jalapeño Pepper

  1 whole

  $0.14

• Garlic

  2 cloves

  $0.04

• Eggs

  4 whole

  $0.99

• Queso Fresco

  60 g

  $0.62

• Sour cream

  2 tbsp

  $0.14

• Avocado

  1 whole

  $1.30

• Vegetable oil

  1 tbsp

  $0.05

• Coriander

  0.25 bunch

  $0.15

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Sour cream for Milk (1:2) — Thinned yoghurt or milk adds the same cooling finish

Preparation

1. 1

   Blend the tinned tomatoes, jalapeño pepper, garlic, and a pinch of salt until smooth to make the salsa.

2. 2

   Heat 1 tablespoon of vegetable oil in a wide skillet over medium heat, pour in the blended salsa, and simmer for 5 minutes.

3. 3

   In a separate small frying pan, fry eggs sunny-side up to your preferred doneness.

4. 4

   Gently fold the tortilla chips into the simmering salsa in the skillet until evenly coated but still crisp.

5. 5

   Divide the sauced chips across serving plates immediately.

6. 6

   Top each plate with a fried egg, crumbled queso fresco, a drizzle of sour cream, avocado slices, and chopped coriander.