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Breakfast chilaquiles
Breakfast chilaquiles
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try our zesty Mexican breakfast chilaquiles for a delicious morning twist.
Ingredients:
  • Vegetable oil, to shallow-fry
  • 6 small (about 15cm diameter) corn tortillas, quartered
  • 2 garlic cloves, coarsely chopped
  • 1 green shallot, thinly sliced, white and green parts separated
  • 2.50 gm ground cumin
  • 20.00 ml finely chopped pickled jalapeño chilli
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 400g can black beans, rinsed, drained
  • 125.00 ml chopped fresh coriander leaves
  • 4 fried eggs
  • 100g Danish feta, crumbled
  • Sliced long fresh green chilli, to serve
  • Green chilli sauce, to serve
  • Chipotle chilli sauce, to serve
Instructions:
  • In a large frying pan, pour enough oil to reach halfway up the side and heat over medium-high heat until ready (check by dropping a small piece of tortilla in - it should sizzle). Cook 8 tortilla pieces, turning often, until golden brown, for about 2-3 minutes. Drain on a paper towel-lined plate. Repeat in two more batches with the remaining tortilla pieces. Set aside 1 tablespoon of oil in a heatproof bowl. Discard the rest of the oil and wipe the pan clean.
  • Put the reserved oil back in the clean pan and heat on high. Sauté garlic and white part of the shallot for 1 minute until softened. Stir in cumin until aromatic. Add jalapeño, tomato, and beans. Cook for 5 minutes until slightly thickened, stirring occasionally.
  • Mix the tortilla pieces and coriander into the bean mixture until well combined. Portion onto serving plates and place a fried egg on top of each serving. Garnish with feta, the green part of the shallot, and sliced chilli. Finish by drizzling with green chilli sauce and chipotle sauce.

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