Red Chilaquiles with a Fried Egg

📝 Ingredients

• 4 corn tortillas (about 40 g each)
• 4 tsp sunflower oil (3 for the tortillas, 1 for the eggs)
• 1 tin of chopped tomatoes (400 g)
• 1 red pepper (about 150 g)
• ½ brown onion + 1 garlic clove
• 1 tsp ground cumin + ½ tsp dried oregano
• ½ vegetable stock cube + 100 ml hot water
• 2 eggs
• 50 g feta
• ¼ red onion (about 40 g)
• 10 g fresh coriander
• Salt, black pepper

🍴 Utensils

• Baking sheet
• Baking paper
• Pastry brush
• Blender
• Large frying pan
• Small non-stick frying pan

📖 Steps

1. Preheat the oven to 200 °C. Cut each tortilla into 6 triangles, spread them out on a baking tray lined with baking paper, brush both sides with 3 tsp oil and season lightly with salt.
2. Bake for 10 to 12 minutes, turning them halfway through, until golden and as crunchy as crisps. Keep an eye on them for the last few minutes: they colour very quickly and turn bitter if they brown.
3. Meanwhile, deseed the pepper and cut it into pieces. Blend it finely with the chopped tomatoes, the half onion, the garlic, cumin and oregano until you have a very smooth sauce.
4. Pour the sauce into the large frying pan with the stock (cube dissolved in the hot water). Bring to the boil, then simmer for 12 to 15 minutes over a medium heat, stirring, until it thickens and coats the back of a spoon. Season with salt and pepper.
5. While the sauce simmers, prepare the toppings: very thinly slice the red onion, chop the coriander and crumble the feta with your fingertips. Set everything aside in small bowls.
6. Fry the eggs in the small frying pan with the last tsp of oil over a medium heat for about 3 minutes, until the whites are set and the yolks still runny.
7. Off the heat, add the tortilla chips to the sauce and stir gently for 30 seconds to coat them well: they should stay slightly crunchy, so serve straight away. Divide between 2 plates, place an egg on each portion and scatter over the feta, red onion and coriander.