Chilaquiles with Fried Eggs

Ingredients for Chilaquiles with Fried Eggs

• 7 dried guajillo or New Mexico chillies

• 1 800g can whole tomatoes, drained

• 1 medium white onion, chopped (210g )

• 5 gousses d'ail, hachées

• 1 jalapeño, with seeds, chopped

• 1/8 teaspoons smoked or Hungarian sweet paprika

• 2 cuillères à soupe d'huile végétale

• 2 cuillères à café de miel

• Sel kasher, poivre fraîchement moulu

• Huile végétale (pour la friture)

• 9 6" corn tortillas, quartered, or 36 large tortilla crisps

• Sel kasher

• 150g (110g) crumbled queso fresco or mild feta

• 150g (110g) shredded Monterey Jack

• 4 gros œufs

• Finely chopped white onion

• Thinly sliced radishes

• Coriandre fraîche hachée

• Tranches de citron vert

• Ingredient info: Guajillo and New Mexico chillies are sold at some supermarkets and at Latin markets. Smoked paprika is available at most supermarkets.

• Un thermomètre pour friture

Place chillies in a medium bowl; cover with 475ml boiling water. Let chillies soak until softened, about 15 minutes. Drain, reserving soaking liquid. Discard stems and seeds; place chillies in a blender. Add tomatoes, next 4 ingredients, and 240ml reserved soaking liquid; purée until smooth.

Heat oil in a medium saucepan over medium-high heat. Add purée (it will splatter) and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm before using.

Place a wire rack on a rimmed baking sheet. Pour oil into a large skillet to a depth of 1 1/2". Prop deep-fry thermometer in skillet with bulb submerged. Heat over medium-high heat until thermometer registers 177°C. Working in batches, fry tortillas, occasionally turning with tongs, until crisp, 2-3 minutes. Transfer chips to prepared sheet and season with salt.

Preheat grill. Toss chips and 240ml sauce in a large bowl. Transfer half of chips to a large ovenproof platter or skillet. Scatter half of cheeses over chips. Top with remaining chips and cheeses, along with 120ml more sauce. Grill until cheese is golden and melted, 4-5 minutes.

Meanwhile, pour oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.

Top chilaquiles with chopped onion, radishes, coriander, and lime wedges. Top with fried eggs and serve with remaining sauce alongside.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.