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Jalapeño & coriander green chilaquiles

Freshlay Farms Golden Yolkers® eggs are wonderfully versatile, deliciously rich and irresistibly hued, making them the perfect ingredient to elevate your everyday dishes and occasion meals alike. The recipe possibilities really are endless, so here are some fresh ideas for you to try

SERVES 2 | PREP 10 mins | COOK 20 mins

Ingredients

200ml vegetable oil, plus an extra 1 tbsp

6 corn tortillas, each cut into 6 triangles

2 Freshlay Farms Golden Yolker eggs

1 avocado, sliced

4 tbsp crème fraîche

small handful of coriander, roughly chopped

1 jalapeño chilli, sliced

For the salsa

3 large tomatoes, roughly chopped

½ onion, roughly chopped

1 dried ancho chilli, soaked in boiling water for 5 mins

2 garlic cloves

100ml vegetable stock

1 tbsp tomato purée

Method

1. Line a baking tray with kitchen roll, then add the oil to a large, deep frying pan over a high heat. Once the oil is hot, add half of the tortilla triangles and cook for 2-3 mins until golden and crisp. Remove with a slotted spoon and place on the lined baking tray. Repeat with the remaining tortillas. Season with salt once cooked, so they remain crisp.

2. Blend all the salsa ingredients together. Season to taste, then heat in a large frying pan until simmering. Simmer for 4-5 mins until reduced slightly, then add in the tortillas and stir to coat, cooking for 2 mins.

3. Meanwhile, add the extra 1 tbsp of oil to a large frying pan over a high heat, then crack in the eggs and cook for 3 mins, spooning the hot oil over the whites so they’re cooked through, but the yolk is still runny.

4. To serve, divide the salsa between two shallow bowls, top with the avocado slices, crème fraîche, eggs and a little coriander.