Red Chilaquiles with Egg
Ingredients
- 8 pcSoft tortilla (for filling), made from corn (cut into triangles)
- 4 pcRound tomato (whole)
- 1 pcYellow onion (halved)
- 2 pcGarlic (in skin)
- 1 pcHot chili pepper (seeded)
- 1,000 mlSunflower oil (for frying)
- 4 pcEgg (fresh)
- 100 gFresh cheese (crumbled)
- 4 tbspCream (thick)
- 0.5 pcRed onion (finely sliced)
- 1 pcFresh cilantro (chopped)
- 2 pinchGray sea salt
- 8 pcCorn tortilla (cut into triangles)
Method
Crispy golden tortilla triangles tossed in a spicy tomato sauce that softens them slightly. The runny egg yolk coats the chips while the fresh cheese provides a sharp, acidic bite.
- 1
In a dry pan, roast the round tomatoes, yellow onion, and garlic cloves until the skin blackens and blisters. Remove the vegetables and blend them with the chili to obtain a smooth sauce with body.
- 2
Cut the corn tortillas into eight triangles. Heat the sunflower oil and fry the pieces until they are stiff and golden brown. Drain on paper to keep them crunchy.
- 3
Pour the blended sauce into a skillet with a little oil. Reduce until it coats the spoon. Toss the fried tortillas into the hot sauce and mix quickly so they soak up the sauce without losing their texture.
- 4
Cook the eggs sunny-side up in a separate pan to keep the yolk runny. Divide the tortillas onto plates, place the egg on top. Garnish with crumbled fresh cheese, a drizzle of cream, sliced red onion, and fresh cilantro.
Frequently asked questions
How do you get this dish right?
- Don't let the tortillas sit in the sauce for too long; they should remain 'al dente'.
- If the sauce is too thick, thin it out with a bit of water or broth.
- The secret is in roasting the vegetables: they really need to char to develop flavor.
How long does this dish keep?
This dish does not keep once assembled as the tortillas will soften. Prepare the sauce in advance if needed.
