Chilaquiles Verdes

Ingredients

• 300g tortilla chips, or 10 corn tortillas cut and fried
• 600g tomatillos, husked
• 2 jalapenos
• 1/2 onion
• 3 garlic cloves
• Handful coriander
• 250ml chicken or vegetable stock
• 4 eggs
• Crumbled feta or queso fresco
• Mexican crema or sour cream
• Sliced red onion and coriander, to serve
• Oil

Before you cook

• Husk and rinse the tomatillos, which are sticky underneath.
• Fry your own tortilla pieces if you want them sturdier than shop-bought chips.

Steps

1. Boil the tomatillos, jalapenos, onion and garlic in water for 10 minutes until the tomatillos turn olive green.
2. Blend with the coriander and a little of the cooking water until smooth.
3. Fry the salsa in a little oil for 5 minutes, which deepens the flavour considerably.
4. Add the stock and simmer for 5 minutes until it thickens slightly.
5. Fry the eggs to your liking in a separate pan.
6. Fold the chips through the hot salsa and leave them for no more than a minute.
7. Serve immediately, before they go soft, topped with the eggs.
8. Finish with crema, cheese, red onion and coriander.