Chilaquiles

• 225 g unflavoured corn tortilla chips (see tip)
• 1 tbsp vegetable oil
• 2 tbsp vegetable oil
• 450 g ripe tomatoes halved
• 1 small onion thickly sliced
• 4 clove garlic unpeeled
• 2 fresh jalapeños sliced
• 1 chipotle pepper in adobo sauce
• 1 lime juiced
• small handful of coriander
• 4 eggs
• 60 g queso fresco or crumbled feta
• small handful of coriander chopped
• 1 avocado peeled, halved, stone removed, diced
• 1 small red onion thinly sliced

Instructions

1. Preheat the grill. To make the salsa, put the tomatoes (cut-side up), onion slices, jalapeños and garlic on a baking sheet lined with tin foil. Season with the salt and broil for 8 mins, or until everything is blackened. Transfer everything except the garlic to a blender or food processor with the chipotle, 230ml water, 1 tsp salt and the lime juice and coriander. Peel the garlic and add it to the blender or processor, and blend until smooth. Pour the mixture into a frying pan.
2. Turn the oven to 200C/gas 6 and put the tortilla chips on a baking sheet. Cook for 5 mins to warm through.
3. While the tortillas are baking, heat the vegetable oil in a frying pan over a high heat until very hot. Carefully crack in the eggs and cook sunny-side up until the egg white is solid. Season. Remove from heat and set aside.
4. Warm the pan of salsa over a low heat and add the tortilla chips. Gently toss until completely coated. Keep warm over a low heat.
5. To serve, divide the chilaquiles between four plates. Top each plate with an egg, some feta or queso fresco, coriander, avocado and red onion.