My One-Pan Chilaquiles

Elena Duggan

Ingredients:

  • 100g Corn Chips (could be substituted with home cooked sweet potato chips)
  • 4 Eggs
  • 1 can Black Beans, rinsed and drained

Simple Salsa:

  • 1 brown onion, finely diced
  • 1 red capsicum, finely diced
  • 1 bunch coriander, stalks only, finely diced
  • 700g passata + 100g water
  • ½ tsp cayenne pepper
  • ½ tsp pink salt

To serve:

  • 150g pulled pork
  • 1 avocado, sliced
  • 1 bunch Coriander, leaves only
  • 150g Sour Cream

Method:

  • For the salsa, soften onion, capsicum and coriander stalks in olive oil, over a medium heat in a heavy-based ovenproof fry pan.
  • Stir in the cayenne pepper. Deglaze pan with passata, add just enough water to clean out the jar. Adjust seasoning to taste. Allow reducing for up to five minutes.
  • Place corn chips into salsa and let soak for as long as desired – longer for a soggy chip and polenta-like base.
  • Scatter beans, pork, and cheese evenly over the surface creating wells for the eggs. Crack eggs into wells.
  • Cook for 10-12 minutes or until eggs are just set.
  • Serve immediately, with avocado and coriander and more cheese or sour cream as desired.

Notes

  • Before adding the eggs into the pan, you can also serve the Chilaquiles as is, with two fried eggs on the side.
  • You could also cook the Chilaquiles and eggs in the oven using a ovenproof frypan.

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