Chilaquiles Rojos

Slightly spicy, absolutely crunchy, and whatever topping you like: Try the leftover tortilla dish, traditional and addictive at the same time.

📝 Ingredients

• 10 corn tortillas
• 17 oz tomatoes
• 1 tbsp tomato paste
• 2 onions
• 2 garlic
• 1 dried chili
• 3 tbsp olive oil
• 1 tsp ground cumin
• 2 eggs
• 1 avocado
• 1.76 oz feta cheese
• 0.7 oz cilantro
• 1 lime
• pickled red onions (for serving)
• salt
• pepper
• sugar

👨‍🍳 Instructions

1. 1Preheat oven to 200°C/400°F with fan. Cut corn tortillas into even triangles and spread them out on a baking sheet lined with parchment paper. Drizzle with a little olive oil and lightly season with salt. Bake for approx. 10–15 min. until golden brown and crispy.
2. 2Pick cilantro leaves from the stems, set leaves aside for serving, and finely chop stems. Peel and halve onions, peel and roughly chop garlic, and quarter tomatoes. If needed, soak dried chili in hot water. Heat olive oil in a large pan. Add onion halves and sear on both sides until browned. Then add garlic, cilantro stems, and cumin and briefly sauté. Stir in tomato paste and toast for a moment. Add tomatoes and chili and let simmer for approx. 10–15 min. Transfer everything to a blender and blend until smooth. Season with salt, pepper, and a pinch of sugar.
3. 3Heat some olive oil in another pan. Carefully crack in eggs and fry over medium heat until the whites are set but the yolks are still soft. Season with salt and pepper.
4. 4Return salsa to the previously used pan and heat again. Divide tortillas between plates and top with the hot salsa. Finish with the fried eggs, avocado, crumbled feta, pickled red onions, and cilantro leaves, and serve with lime wedges.