Super-green baked chilaquiles with eggs
Serve this as breakfast for dinner, or dinner for brunch. Either way, you can’t go wrong.
Ingredients
12 small corn tortillas
1 tbsp extra virgin olive oil
½ cup coriander leaves
2 tbsp pickled jalapenos
790g can tomatillos, drained
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, crushed
4 kale leaves, trimmed and torn
300g marinated feta, drained
4 eggs, at room temperature
crushed chilli flakes, to serve
lemon wedges, to serve
Method
Step 1
Preheat the oven to 220C fan-forced (240C conventional). Place the tortillas in the base of a 22cm ovenproof frying pan, overlapping slightly. Brush with oil and bake for 2-3 minutes, or until just golden.
Step 2
Meanwhile, place the fresh coriander, jalapenos, tomatillos, spices and garlic in a blender and whizz until smooth.
Step 3
Top the tortillas with the tomatillo sauce and kale leaves, crack in the eggs and sprinkle with feta. Place in the oven and bake for 15-20 minutes, or until eggs are just set.
Step 4
Serve scattered with chilli flakes and with lemon wedges on the side.
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Jessica Brook is a recipe writer.
