Chilaquiles

Ingredients

• 4 cups tortilla chips
• 6 tomatoes
• 4 dried red chillies
• 1 onion, 4 garlic cloves
• 4 eggs
• 1 cup grated cheese
• Curd or sour cream
• Coriander, raw onion
• Oil

Method

1. Salsa: boil the tomatoes with the dried chillies, onion and garlic for 10 minutes, then blend with salt.
2. Fry the salsa in 2 tbsp oil for 6 minutes until it darkens and thickens. Raw blended salsa tastes thin.
3. Fry the eggs separately, runny yolks, crisp edges.
4. Tip the chips into the hot salsa and toss for 60 seconds only. Any longer and they turn to porridge — you want them coated but still with some snap.
5. Straight onto plates. Egg on top, cheese, curd.
6. Raw onion and coriander. Eat immediately.