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Salsa roja chilaquiles recipe

3 ratings

Feed a crowd with this zingy Mexican brunch, packed full of a spicy salsa, fragrant veggies and crumbly cheese. Grab a tortilla chip and dig in! See method

Serves 8
20 mins to prepare and 25 mins to cook
359 calories / serving
Vegetarian
Gluten-free

Ingredients

2 x 500g packs tomatoes on the vine, quartered
2 Tesco Finest Rosanna pink (or red) onions, 1 roughly chopped, 1 finely sliced
60g pack red chillies, roughly chopped (deseeded, if you like)
6 garlic cloves, roughly chopped
2 tsp dried oregano
2 tsp hot Mexican sauce or other hot sauce, plus extra to serve (optional)
3 tbsp vegetable oil
2 limes, 1 juiced and 1 cut into wedges
8 eggs
200g pack lightly salted tortilla chips
150g reduced-fat salad cheese, roughly crumbled
240g pack radishes, trimmed and finely sliced
2 ripe avocados, destoned and sliced
30g pack coriander, leaves picked and roughly chopped

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1495kj
359kcal 18%
Fat
23g 32%
Saturates
5g 24%
Sugars
6g 7%
Salt
0.9g 15%

of the reference intake
Carbohydrate 23.9g Protein 13.7g Fibre 2.7g

Method

Tip the tomatoes, chopped onion, chillies, garlic, oregano and hot sauce into a large food processor or blender. Pulse to a fine salsa, taking care not to over blend.
Heat 1 tbsp oil in a large, wide frying pan over a medium-high heat and add the salsa. Rinse out the food processor jug with 300ml water and add to the salsa in the pan. It will spit and bubble a little at first, so take care. Simmer for 15-20 mins until reduced by about half. Add the lime juice and season.
Heat the remaining 2 tbsp oil in a medium nonstick frying pan over a medium-high heat. Crack in 4 eggs and fry for 2-3 mins, basting with the oil, until crisp on the bottom with set whites and soft yolks. Transfer to a plate, then repeat with the remaining eggs; cover to keep warm.
Meanwhile, reserve a large handful of the tortillas to serve, then stir the rest into the salsa and cook for 1-2 mins until warmed through (you want some to soften and some to stay crisp). Either serve the eggs and salsa separately, with the crumbled cheese, radishes, sliced onions and avocados on the side, or pile everything on top of the salsa in the pan and set it in the middle of the table, letting everyone help themselves. Serve with the reserved tortilla chips, the coriander, lime wedges and more hot sauce, if you like.

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