Red Chilaquiles with Fried Eggs, Crema and Lime Onions
Inspired by techniques from NYT Cooking and Food Network Kitchen.
Tortilla chips coated in a sauce of burst tomatoes, toasted ancho and garlic, topped with fried eggs, crema, lime-pickled red onion and coriander.
Always check the labels of the products you use.
Method
- 1
Pickle the onion. Toss half the onion rings with the lime juice and a pinch of the salt and set aside; chop the rest. A few minutes in lime softens their bite and turns them bright pink.
- 2
Toast the chilli. Heat the dry heavy pan over medium-high heat and toast the ancho and garlic, turning, for about 5 min until the chilli is pliable and the garlic is spotted brown. Stem and seed the chilli and peel the garlic. Dry-toasting brings out the chilli's smoky, fruity flavour.
- 3
Cook the tomatoes. Heat the oil in the same pan, add the chopped onion and cook for about 4 min until starting to brown. Add the tomatoes and cook for 5-8 min until they burst, then add the water and simmer for 5-8 min until they have melted down.
- 4
Blend the sauce. Blend the tomato mixture with the ancho, garlic, cumin, chilli, salt and pepper until almost smooth. Return to the pan and simmer for about 5 min until slightly thickened.
- 5
Fry the eggs. Heat the oil in the non-stick pan over medium heat, crack in the eggs and season. Cook for 2 min until the whites are crisp at the edges, then add 1 tbsp water, cover and cook for 2-3 min until the whites and yolks are fully set (71 °C). The steam under the lid sets the top without the base burning.
- 6
Coat the chips. Stir the chips into the hot sauce in two batches until coated, then take off the heat. They should soften at the edges but keep some crunch, so work quickly.
- 7
Serve. Divide among plates, top each with a fried egg, drizzle with the crema and scatter over the lime onions and coriander. Serve straight away.
Storage
Best eaten at once. The sauce keeps refrigerated up to 4 days or frozen up to 3 months; reheat until simmering (74 °C) before adding fresh chips. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 3.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 233 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small bowl
- 30 cm heavy frying pan
- blender
- large non-stick frying pan with a lid
- tongs
- fish slice
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 518 kcal |
| Protein | 12.3 g |
| Carbohydrate | 42.7 g |
| of which sugars | 7.7 g |
| of which free sugars | 0.1 g |
| Fat | 34.2 g |
| of which saturates | 6.9 g |
| Fibre | 5.3 g |
| Salt | 1.76 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
