Breakfast Chilaquiles Verdes
•
MAKE THIS WITH
Ingredients
- 6 La Banderita king corn tortillas, cut into rough 4cm squares
- 4 eggs, fried to your liking
- Salt and pepper
- Vegetable oil for frying
- 150g fetta
- 1 avocado, quartered and thinly sliced into fan
- 1 small onion, finely sliced to garnish
- Sour cream, garnish
–
SALSA VERDE
–
- 5 canned tomatillos, drained
- 1 green capsicum
- 1/2 an onion
- 4 clove garlic in their skins
- 2 jalapeños
- 1 bunch of coriander plus extra to garnish
- 1 cup vegetable stock
LET'S GET STARTED
- Pre heat the grill element in the oven.
- Place the tomatillos, capsicum, onion, garlic, jalapeños in a roasting tray with a small splash of olive oil and roast for 5-10 minutes or until the vegetables start collapsing and are charred. Transfer to a blender along with the coriander, stock and salt and pepper and blend until smooth. Transfer to pot cook on medium to low heat for a further 10 minutes. Check seasoning again.
- Pre heat the oil to 180C in a wok or pot, ensure to only fill half way up. In batches cook the tortillas until crisp. Drain on paper towel and place in bowl.
- Add a few ladlefuls of the sauce into the bowl of crispy tortilla chips and add half the fetta. Toss to completely coat. Arrange on plates and top with fried eggs and drizzle over sour cream. Garnish with avocado, onion, more fetta and coriander sprigs.
