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 garlic cloves, chopped

• 1 jalapeño, with seeds, chopped

• 1/8 teaspoons smoked or Hungarian sweet paprika

• 2 tablespoons vegetable oil

• 2 teaspoons honey

• Kosher salt, freshly ground pepper

• Vegetable oil (for frying)

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

• Kosher salt

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

• 150g (110g) shredded Monterey Jack

• 4 large eggs

• Finely chopped white onion

• Thinly sliced radishes

• Chopped fresh coriander

• Lime wedges

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

• A deep-fry thermometer

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.