Baked Eggs with Tortilla Chips and Salsa
A single portion of Mexican cooking, ready in 15 minutes. Vegetarian.
Per portion
Calories from protein 20%, carbs 25%, fat 55%. Estimated from the ingredients.
Roughly £1.60 a portion.
Method
- 1
Warm the salsa in a small frying pan with a lid over medium heat until it bubbles.
- 2
Keep a small handful of the tortilla chips back. Stir the rest into the salsa so they're coated, then spread them out with a few edges poking up; they soften underneath and stay crisp on top, the way chilaquiles should.
- 3
Make two wells among the chips and crack in the eggs. Scatter the cheese over everything, cover, and cook gently for 5–6 minutes until the whites are set and the yolks still runny.
- 4
Season to taste with salt and black pepper, tuck the reserved chips in for crunch, and scatter over the coriander.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/baked-eggs-with-tortilla-chips-and-salsa/
