Mexican Chilaquiles Rojos with Fried Eggs

Instructions

1. 1

   Cut 8 corn tortillas into 6 triangles each. Halve 400 g tomatoes and 1 jalapeño. Peel 10 g garlic. Set out a wide skillet for frying chips and a small saucepan for boiling the salsa ingredients.

2. 2

   Put the halved tomatoes, jalapeño, and garlic into the small saucepan with 200 ml water. Boil over medium-high heat for 8 minutes until tomatoes soften and their skin begins to peel.

3. 3

   Transfer boiled vegetables and liquid to a blender with 5 g salt. Blend smooth. Heat 15 ml oil in a skillet over medium heat, pour salsa, and simmer 8 minutes until thickened and dark red.

4. 4

   Heat remaining 45 ml oil in a wide skillet over medium-high heat. Fry tortilla triangles in batches for 3 to 4 minutes until crispy and light golden brown. Drain on paper towels.

5. 5

   Heat a nonstick pan over medium heat. Crack 4 eggs into the pan and fry for 3 to 4 minutes until whites are firm and opaque, but yolks remain soft and runny. Lower heat if edges start to burn.

6. 6

   Add crisp tortilla chips into the simmering salsa skillet. Stir gently for 1 minute until chips are fully coated yet still retain crunch. Transfer to plates, top each serving with a fried egg and crumbled queso fresco.