My Chilaquiles…

When I lived in New York I got Chilaquiles everyday at work for lunch. It’s hard to find tomatillos in Ireland – if you can sub them in for the tomatoes for a nice salsa verde. These are healthy, delicious and super filling!! 


What You Need 

Salsa 

  • 6 Tomatoes Rusked and Chopped 
  • Big bunch of fresh coriander chopped 
  • Juice of 1/2 a lime 
  • Salt 
  • Pepper 
  • Stock cube 
  • 1 Chilli Chopped 
  • 2 Garlic Cloves Crushed 
  • 1/2 Large Onion Chopped 
  • 1 Tsp Oregano 
  • 1 Tsp Thyme 

Additional 

  • 2 Eggs 
  • Cheese of Choice 
  • Coriander Sprigs 
  • Handful of Tortilla Chips 

Method 

  1. Add every thing for the salsa into a pot, fill with water until everything’s just covered. Bring it to the boil, cover the pot and turn the heat down to simmer stirring occasionally. 
  2. After about 30 minutes check your salsa- if it’s nice and soft blitz it til smooth.
  3. Adjust the flavourings to your preference. 
  4. Leave it on the hob keeping warm while you’re cooking your eggs. I went for poached cause I like the texture with the salsa. 
  5. To serve: place the tortilla chips in the bottom of your dish, add a few spoons of salsa, top with eggs and more salsa. 
  6. Garnish with cheese, coriander and a wedge of lime.
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