Chilaquiles verdes – tortilla chips in green salsa with fried eggs

Ingredients for 4 portions

• 500 gTomatillo, husked
• 2Serrano chiles
• 12Corn tortillas, ideally a day old
• 150 mlRapeseed oil, for frying
• to tasteSalt
• 1 cloveGarlic
• ½Yellow onion, in one piece
• 10 gCoriander
• ≈ 250 mlWater
• 4Eggs

On the side

• ½Yellow onion, in thin rings
• 100 gQueso fresco, crumbled
• 120 mlMexican crema

Method

1. Put the tomatillos and chillies in a pan, cover with water and simmer over a medium heat for about 10 minutes, until the tomatillos turn olive green.
2. Meanwhile, cut each tortilla into 6 triangles.
3. Heat the oil in a frying pan over a medium-high heat and fry the tortilla pieces in batches for 2–3 minutes, until golden and crisp. Drain on kitchen paper and sprinkle with a little salt.
4. Drain the tomatillos and chillies and blend them with the garlic, the piece of onion, the coriander, the water and some salt.
5. Pour off the oil, leaving 1 tablespoon in the pan. Pour in the salsa (careful, it spits) and simmer over a medium-low heat for 8 minutes, until slightly thickened.
6. Meanwhile, fry the eggs in a little of the oil in another pan, until the whites are set but the yolks still soft.
7. Cut the onion into thin rings and crumble the cheese.
8. Fold the tortilla chips into the salsa and heat for 1 minute, just until coated but still slightly crisp.
9. Serve at once, topped with crema, cheese, onion rings and a fried egg.

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