A better chilaquiles
I love Mexican food. The creaminess of avocado, the crispy tortilla chips and the hint of spice but a fresh addition of herbs. The downside is that it tends to be quite heavy.
Foods that give you that very full feeling are best eaten occasionally. Thus I invented my own version of chilaquiles, but with a healthier touch. That is, without any sour cream, meat or beans.
To serve two, you will need
500 g tomato passata
2 handfuls tortilla chips
3 splashes tabasco
1 handful fresh coriander (leave some for decoration)
6 cherry tomatoes, chopped
1 avocado, sliced
Start with chopping the cherry tomatoes. Place a frying pan over medium heat. Add the passata and tabasco and simmer for a few minutes. Make sure to stir it occassionally so that it doesn't burn. Add the coriander and chopped tomatoes to the tomato sauce and then add one layer of tortilla chips. Gently push the chips down in the pan and create three holes where you crack the eggs, one by one. Cover with a lid and let cook for 3-4 minutes. Meanwhile slice the avocado. When the eggs are cooked to your desired consistency, remove from heat and decorate with the avocado slices and some extra coriander.
Serve immediately! Goes well with a green juice or some lemon infused water.