Chilaquiles

🔥 Prep

• Measure out 300 ml salsa verde.
• Slice the 0.25 onion into thin strips.
• Roughly chop 2 tbsp cilantro.
• Measure out 2 tbsp crema.
• Crack 4 eggs into a bowl.
• Have 200 g tortilla chips ready.

🔥 Cook

• 1. Heat a skillet over medium heat and add a drizzle of oil.
• 2. Add the tortilla chips and toast for 2 minutes until lightly crisp.
• 3. Pour in the 300 ml salsa verde and stir to coat, simmer for 3-4 minutes until chips are softened but still have some bite.
• 4. Meanwhile, heat another pan over medium-low heat and add a little oil, then fry the eggs to desired doneness (sunny-side up) for 2-3 minutes.
• 5. Transfer the salsa-coated chips to serving plates and top each with a fried egg.
• 6. Drizzle with 2 tbsp crema, sprinkle with chopped cilantro and sliced onion.
• 7. Serve immediately.

🔥 Serve

• Enjoy the chilaquiles hot, straight from the pan.
• Optionally add crumbled queso fresco or sliced avocado on top.
• Pair with refried beans or a simple Mexican rice for a complete meal.