Red chilaquiles

Name: Red chilaquiles
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 160 g Corn tortillas (check for wheat); 300 g Chopped canned tomatoes; 60 g Onion; 8 g Garlic; 5 g Fresh chilli; 20 g Rapeseed oil; 100 g Egg, without shell; 40 g Feta; 8 g Fresh coriander; 60 g Water; 1 g Salt

Toasted tortilla pieces briefly coated in red salsa with egg and cheese.

Estimated total time: 30 minutes2 portionsAbout 440 kcal per portion

Chilaquiles — real photograph — Photo: Chris Woodrich · CC BY-SA 4.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 2 portions

160 g Corn tortillas (check for wheat)
300 g Chopped canned tomatoes
60 g Onion
8 g Garlic
5 g Fresh chilli
20 g Rapeseed oil
100 g Egg, without shell
40 g Feta
8 g Fresh coriander
60 g Water
1 g Salt

Method

Cut tortillas into triangles, brush with 10 g oil and bake at 200°C for 10–12 minutes until crisp.
Cook chopped onion, garlic and chilli in 5 g oil for 4 minutes. Add tomatoes, water and salt, simmer for 8 minutes and blend carefully.
Cook the eggs in the remaining oil until whites and yolks are set.
Fold tortilla triangles into the hot salsa for just 30 seconds. Divide onto plates and top with eggs, crumbled feta and coriander.

Feta is a Germany-friendly substitute for queso fresco; choose vegetarian rennet if required. Add tortillas just before serving to retain some texture.

Chilaquiles rojos

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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