Baked Tomatillo Chilaquiles

Ingredients list for Baked Tomatillo Chilaquiles

• 2 cups Tomato concasse
• 2 Corn tortillas cut into triangles
• + 2 tablespoons Olive oil 2 teaspoons
• to taste Salt
• ½ cup Fresh coriander leaves chopped
• 1 Jalapeno roughly chopped
• 1 tablespoon Lemon juice
• 1 teaspoon Garlic roughly chopped
• 1 teaspoon Cumin powder
• 4 Spring onions with greens chopped
• 2 cups Mozzarella cheese crumbled
• 4 Eggs
• to taste Crushed black peppercorns

Method

1. Preheat the oven to 180°C.
2. Toss the tortillas with two tablespoons olive oil and salt in a bowl. Spread it on a baking tray at equidistant, put the tray in the preheated oven and bake for ten to fifteen minutes.
3. Blend together the tomato concasse, coriander leaves, jalapeno, lemon juice, garlic, cumin powder, salt and half the spring onions till a smooth puree is formed.
4. Place half the tortillas in a baking dish. Pour half the puree on top and sprinkle half the cheese. Top with the remaining tortilla strips, puree and cheese. Sprinkle the remaining spring onions. Put the dish in the preheated oven and bake till the cheese melts.
5. Heat two teaspoons olive oil in a non-stick pan. Break the eggs, sprinkle crushed peppercorns on top and cook until the whites are set and the yolks are still runny.
6. Arrange the eggs on top of the chilaquiles and serve immediately.

Nutrition Info