Breakfast · Mexican
Chilaquiles verdes with fried egg
Crisped tortillas simmered briefly in green salsa and topped with a fried egg and cheese.
- Serves
- 1
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 1 plate- 3 corn tortillas, cut into wedges
- 1 tsp olive oil
- 120 g salsa verde
- 1 large egg
- 20 g cheddar cheese, shredded
- 1 tbsp fresh cilantro, chopped
- 1/4 medium avocado, sliced
Method
Heat the olive oil in a pan and fry the tortilla wedges for 3 to 4 minutes until crisp; set aside.
Warm the salsa verde in the same pan for 2 minutes.
Add the crisped tortillas and toss gently to coat for 1 minute.
In a separate pan, fry the egg to your liking.
Pile the chilaquiles onto a plate, top with the fried egg, cheese, avocado and cilantro.