Salsa roja chilaquiles

Name: Salsa roja chilaquiles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 6 Gran Luchito Mexican Soft Taco Wraps, each cut into 8 triangles; 2 tbsp olive oil; 700 g Classic Vine Tomatoes, roughly chopped; 1 small onion, quartered; 1 clove/s garlic clove; 1 jalapeño chilli, roughly chopped, deseeded if liked; 25 g pack coriander, stalks finely chopped, leaves picked; 4 British Blacktail Free Range Medium Eggs; 4 tbsp Essential Soured Cream; 1 avocado, roughly chopped; 1 lime, wedges, to serve

Crisp taco pieces, spicy tomato salsa, fried eggs and avocado. Brunch, anyone?

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VegetarianHealthyLow in saturated fat2 of your 5 a day

Serves4
CourseBrunch
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

6 Gran Luchito Mexican Soft Taco Wraps, each cut into 8 triangles
2 tbsp olive oil
700g Classic Vine Tomatoes, roughly chopped
1 small onion, quartered
1 clove/s garlic clove
1 jalapeño chilli, roughly chopped, deseeded if liked
½ x 25g pack coriander, stalks finely chopped, leaves picked
4 British Blacktail Free Range Medium Eggs
4 tbsp Essential Soured Cream
1 avocado, roughly chopped
1 lime, wedges, to serve

Method

Preheat the oven to 180ºC, gas mark 4. Toss the taco triangles in 1 tbsp oil and spread out in a single layer onto 1 or 2 baking trays. Bake for 8-10 minutes until golden and crisp.
Meanwhile, put the tomatoes, onion, garlic, chilli and coriander stalks into the bowl of a food processor and pulse to make a finely chopped salsa. Pour into a frying pan, season and bring to the boil. Lower the heat and simmer for 15 minutes, or until most of the water evaporates and the sauce has thickened.
A few minutes before the sauce is ready, heat the remaining 1 tbsp oil in another frying pan and fry the eggs to your liking. Tip the tacos into the salsa and stir to combine. Top with the fried eggs, coriander leaves, soured cream and avocado. Serve immediately with lime wedges.