Chilaquiles Verdes

Ingredients

• 10corn tortillas, cut into triangles; day-old is ideal
• 7/8 cupvegetable oil, for frying
• 1 1/3 lbtomatillos, husks removed and rinsed
• 2serrano chilies, stemmed
• 1white onion, half for the sauce, half thinly sliced to serve
• 3 clovegarlic
• 3/4 ozcoriander
• 4eggs
• 3 1/2 ozqueso fresco, crumbled
• 3/8 cupsour cream
• 1 tspsea salt

Method

1. 1

   Heat the oil in a pan and fry the tortilla triangles in batches for about 2 minutes, until golden and rigid. Drain on paper towels and salt lightly.

2. 2

   Grill the tomatillos, chilies, half the onion and the garlic for 8 minutes until blistered, then blend with the coriander and remaining salt until nearly smooth.

3. 3

   Pour 1 tablespoon of the frying oil into a wide pan over a high heat, add the salsa — it will spit — and cook for 5 minutes until it darkens and thickens.

4. 4

   Fry the eggs in a separate pan until the whites are set and the yolks still runny.

5. 5

   Turn the heat off under the salsa, tip in the tortilla chips and fold them through for no more than 30 seconds — just enough to coat, not to soften.

6. 6

   Divide between plates, sit a fried egg on each and top with queso fresco, sour cream and the sliced raw onion.