Chilaquiles

Ingredients

• 200g corn tortilla chips, fresh or lightly fried
• 300ml salsa roja, or verde
• 100g crumbly queso fresco
• 120ml Mexican crema or sour cream
• 3 large eggs
• 150g cooked chicken, shredded
• 1 jalapeño, sliced thin
• 30ml vegetable oil
• 8g fine sea salt
• 2g Tellicherry black pepper
• 15g fresh cilantro, chopped
• 30g white onion, minced
• 2 limes, wedges

Method

1. 1
   Heat oil in large skillet over medium heat; warm salsa in small saucepan separately.
2. 2
   Arrange tortilla chips in skillet; pour warm salsa over chips gradually, tossing gently.
3. 3
   Scatter chicken and jalapeño over chips; cook 3–4 minutes until chips soften slightly but retain texture.
4. 4
   Create three wells in the pan; crack eggs into wells, season with salt and pepper.
5. 5
   Cover skillet; cook 4–5 minutes until eggs set to desired doneness.
6. 6
   Remove from heat; drizzle crema over top, scatter queso fresco and cilantro.
7. 7
   Top with minced onion; serve immediately in warm bowls with lime wedges.
8. 8
   Accompany with cold beer or agua fresca.